1cupbuckwheat flourfrom ¾ cup freshly ground buckwheat groats if desired (recommended)
1 ¾cupmilkor almond milk
4tablespoonsbuttermelted (or vegan butter)
In a large bowl, whisk together the dry ingredients. In another medium bowl or large measuring cup, whisk together the milk, egg yolks (set whites aside for later) and butter.
Place the egg whites in a small mixing bowl. Using a hand mixer, whip the eggs whites on high until they form fluffy stiff peaks.
Add the wet ingredients to the dry and combine with a rubber spatula until just a few flour streaks remain. When the batter is almost mixed add the egg whites and gently fold in until no dry streaks of flour remain.
Cook the pancakes on a hot buttered griddle or skillet. Add 5-6 blueberries per pancake while cooking. Serve and enjoy!
MAKE IT DAIRY-FREE: Use almond milk and vegan butter. Unfortunately there is no substitute for the eggs.
Buckwheat Flour: My preference is to use freshly ground buckwheat flour. I do this by grinding raw buckwheat groats into flour in my blender. You can also use regular buckwheat flour.
Gluten-Free 1:1 Baking Flour: Be sure to select a high-quality gluten-free flour for best results.