One of my favorite things Matthew’s grandmother makes is yeasted waffles. Inspired by the glorious flavors of yeast and waffles, I flipped the classic and made a yeast buckwheat pancake batter! And while the batter does have to sit overnight, the hands-on time of prepping and cooking is minimal. Blueberry Buckwheat Pancakes are a nutritious and protein packed start to your day- and it will make your morning feel oh so special!
What (your ingredients):
¼ cup warm water
½ tablespoon dry active yeast
1 cup whole wheat pastry flour
½ cup buckwheat flour
¾ tsp salt
1 cup cold water
1 tablespoon coconut sugar
½ teaspoon baking soda
½ teaspoon baking powder
1 tablespoon coconut oil, melted
¼ cup hot water
1 pint blueberries
How (your directions):
In a small bowl, combine ¼ warm water and the dry active yeast. Set aside.
In a large bowl, combine the whole wheat pastry flour, buckwheat flour, and salt.
Stir in 1 cup cold water and the yeast mixture.
Cover and let sit in refrigerator overnight.
Once the mixture has sat overnight, add coconut sugar, baking soda, baking powder, coconut oil, and hot water. Stir to combine.
Heat griddle over medium low heat.
Ladle ¼ cup pancake batter onto griddle. Add a few blueberries to each pancake. Flip after several bubbles appear and the batter sets on the top, about 60 seconds.
Cook on second side for 30 more seconds.
Serve with more fresh blueberries and real maple syrup.
Why (the science): Buckwheat flour is a great gluten-free flour alternative for those who suffer from gluten intolerances, but want a protein and fiber packed flour to cook with.
