Buckwheat pancakes w/blueberry sauce

I used buckwheat flour and white wheat flour but please use your favorite nourishing flour!  This is such a tasty little fruit sauce.  If using frozen blueberries, there is no need to add any extra liquid.


  • ½ cup buckwheat flour
  • ½ cup white wheat flour
  • 1 teaspoon baking powder
  • 2 tablespoons Florida crystals sugar
  • 1 tablespoon ground cinnamon
  • 1 teaspoon salt
  • 1 egg, beaten
  • 1 cup milk
  • ½ teaspoon vanilla extract
  • 2 tablespoons extra virgin olive oil

In a medium bowl, mix flour, baking powder, sugar, cinnamon, and salt.  Make a well in the center, and pour in egg, milk, vanilla extract, and oil.  Mix until smooth.

Heat a lightly oiled frying pan over medium high heat.  Pour the batter onto the pan using approximately ¼ cup for each pancakes.  Brown on both sides and serve hot.

Fruit sauce

  • 1 tablespoon succanat
  • 1/8 teaspoon salt
  • 1 cup frozen blueberries
  • 1 banana, sliced wedges
  • 1 tablespoon coconut oil

In a cup, combine succanat and salt.  In a small saucepan, add the blueberries and bring to a boil; cook until liquid is released.  Stir in sugar mixture; cook, stirring constantly, until sauce thickens, 1 to 2 minutes.  Heat coconut oil in a sauté pan on medium heat and add banana wedges.  Cook until bananas are a nice light brown on both sides.

Serve the fruit sauce over the pancakes and top with the bananas!

Preparation time:  30 minutes

Yield:  4 servings

Copyright 2010, J. Knudson, Original recipe


  1. :)~~ YUM! Why don’t you come over this weekend & lets make Breakfast!

  2. kaceynielsen

    So why am I needing Florida crystal sugar? Better tasting or better for you?

    • Hi Kacey! Florida crystal sugar is less refined than white sugar, meaning it still has its original nutrients in it. The more any food is broken down, the more the food’s nutrients and fiber are lost and the more trouble it causes our blood sugar regulating mechanisms! I also use sucanat which is a dehydrated cane juice crystal made by evaporating the water from sugarcane juice. It contains the nutrients that naturally occur in sugarcane. It’s all about just keeping it whole and keeping the nutrients and not stripping it all away so it can sit longer on a shelf!