Lemon-Blueberry Buckwheat Pancakes (And they're vegan, too!)

In my last post I briefly mentioned that we visited the top of Pike’s Peak during our honeymoon. Yes, we spent our honeymoon in Colorado Springs. It’s hard to imagine that that was almost a year ago! November 21st is our anniversary!

On the last night of our honeymoon, we actually stayed at the Tarabino Inn in Trinidad, CO in order to cut down the amount of driving we had to do on any one day. That morning we were served Lemon-Blueberry Buckwheat pancakes with sausage links and seasonal fruit. It was the only breakfast during the entirety of the honeymoon that we actually lingered around the table in conversation with the other B&B guests (at our B&B in Colorado Springs, we only had one morning when we even shared breakfast with another guest, and that one guest was quiet). During that conversation we discussed Michael Pollan, the purpose in eating real, nutritious food, and how butter is better for you than margarine.

But back to the pancakes. Ever since that morning I’ve wanted to make buckwheat pancakes on my own. I went with what I’d tasted and finally got around to making my own Lemon-Blueberry Buckwheat Pancakes just this past weekend.

And as it turns out, I unintentionally made them vegan!

And what better way to eat vegan pancakes than served with a side of BACON?

Bacon makes everything better.

Lemon-Blueberry Buckwheat Pancakes
Adapted from Tea & Cookies

  • 1/2 cup buckwheat flour
  • 1/2 cup whole wheat pastry flour
  • 1 tsp baking powder
  • 2 tsp sugar (I used turbinado sugar)
  • 1/2 tsp salt
  • 1/4 cup unsweetened applesauce
  • 1 cup unsweetened almond milk
  • 2 “flax eggs” (2 tbsp ground flax+6 tbsp warm water)
  • 1 tsp grated lemon zest
  • 2 cups blueberries (I used frozen wild blueberries)
  • oil for the pan

Mix all the dry ingredients together into a bowl.

Mix all the wet ingredients together in a separate bowl.

Add dry ingredient mix to the bowl of wet ingredients and stir until just combined. Do not over-stir!

Heat a griddle over medium heat until a water droplet sizzles on the surface. Grease griddle and ladle 1/4 cup servings of batter onto the griddle. When bubbles start to appear around the middle of the pancake, it’s time to flip.

You may need to adjust the heat throughout the cooking. I started out at medium-high but by the end I had to keep my heat at around medium-low. I use a gas stove and my dial was set to 3 during most the cooking.

Makes about 10 pancakes.

2 Thoughts on “Lemon-Blueberry Buckwheat Pancakes (And they're vegan, too!)

  1. I love how you make vegan pancakes, but serve it with bacon. Awesome 🙂 I’d totally do the same thing.

    I love pancakes every day – I’ll have to try these out for sure.

  2. These look so good!! Seriously, I migth have them for dinner. Oh yeah, brinner! 😉 hahaha

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