As my little baby has grown into a full blown toddler I’ve been battling with a newly picky palette. For someone who loves food and cooking, I never thought it would be hard to find new ways of cooking nutritious meals for my son. I never thought I would have to sneak in healthy fruits and veggies into a meal. But here I am, doing it.
These little gem pancakes are packed with something I’m pretty proud of. I mashed blueberries up so they blended well in the batter. Another batch I pureed blueberries, making a sauce and then mixing it into the batter. My son gobbled up both, so I was a happy mama. I imagine any kind of berry would be a great in this pancake.
Mini Buckwheat Blueberry Pancakes Recipe
1/2 cup buckwheat flour
1 cup all-purpose flour
1 1/2 cups of milk
1/2 cup water
3 tablespoons of butter, melted
1 tablespoon muscavado sugar (or brown sugar)
3 1/2 teaspoon baking powder
1/4 teaspoon of salt
1/2 cup fresh blueberries
Using a blender or food processor, puree blueberries to a sauce consistency (or you can mash them up with a fork). In a large bowl, sift flours, baking powder, sugar and salt together. Form a well in the middle and pour in melted butter, milk, water and egg. Mix until well until all incorporated. Stir in blueberry puree.
Spoon tablespoon amount of batter onto a heated skillet, lightly greased with butter or olive oil on a medium heat. Once bubbles form on the top of each mini pancake, it’s time to flip them. Flip and cook other side for about 30 seconds to 1 minute, or until golden brown.