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.
- 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