Blueberries. Buckwheat. Oatmeal. Three of my favorite things! Sunday brunch feels incomplete without a fluffy pancake treat so I decided to try making some of my own using these ingredients. Result: My new favorite pancake recipe!! I like the idea of no white flour and the extra fiber from the oats, but in reality … they just taste good. The lemon adds a nice fresh and light flavor to the pancake that I really like. (I’m sure they’d taste good with some vanilla whey protein but I didn’t have any)  Enjoy!

Ingredients:

• 3/4 c buckwheat flour
• 3/4 c quick cooking oats
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 tsp white granulated sugar
• 2 eggs
• 1 1/4 c milk
• 2 Tbsp vegetable oil
• 1/2 tsp vanilla
• 1 zest of small lemon
• 1/2 c fresh blueberries
• 1/4 maple syrup

Directions:

• In a large bowl, mix dry ingredients (buckwheat flour, oats, baking powder, baking soda, salt, sugar).
• In a separate bowl, mix eggs, milk, oil, vanilla and lemon zest.
• Stir the wet ingredients to the dry and stir until just mixed.
• Using a non-stick pan, add a little butter to the pan to coat and 1/4 c batter. Add blueberries to the pancakes and cook until bubbles form and edges lift from pan. Flip and cook for another 2 minutes until cooked through.
• Serve with fresh maple syrup.