Medium
1h·2 servings
Crispy Cauliflower Pizza
A lighter take on pizza night — cauliflower crust with endless topping possibilities.
pizzavegetablequick-dinner
breakfastpancakesblueberrydairy-free-option
Buckwheat Blueberry Pancakes
Time:25 min
Difficulty:Easy
Servings:4 servings
Despite its name, buckwheat is completely gluten-free and brings a wonderful nutty flavour to these fluffy pancakes. Combined with berries and a touch of vanilla, they're naturally sweet and sustaining. Serve warm with maple syrup and fresh berries for a Nordic breakfast celebration.
Instructions
- 1
In a large bowl, whisk buckwheat flour, corn flour, sugar, baking powder, and salt.
- 2
In a separate bowl, beat eggs with buttermilk, vanilla, and melted butter.
- 3
Pour wet ingredients into dry and fold together until just combined — lumps are fine.
- 4
Let batter rest for 5 minutes.
- 5
Heat a non-stick griddle or frying pan over medium heat and lightly butter it.
- 6
Pour ¼ cup batter per pancake onto the hot griddle.
- 7
Sprinkle blueberries onto each pancake and cook 2–3 minutes until bubbles form on the surface.
- 8
Flip and cook another 1–2 minutes until golden.
- 9
Stack warm and serve immediately with maple syrup and extra berries.
💡 Tips for Success
- →Don't overmix — lumpy batter makes fluffier pancakes.
- →If batter is too thick, thin with a splash more buttermilk.
- →Make pancakes ahead and freeze them; reheat in a toaster.
⚠️ Common Mistakes to Avoid
- →Overmixing the batter — this makes pancakes tough and dense.
- →Flipping too early — wait for bubbles to form first.
- →Adding berries after pouring — they sink instead of staying on top.
🔄 Substitutions
- →Buckwheat flour → GF oat flour or rice flour
- →Blueberries → raspberries, blackberries, or bananas
- →Buttermilk → milk mixed with 1 tbsp lemon juice (let sit 5 min)
