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adapted from my cinnamon roll pancakes
Mini Blueberry Pancakes with Strawberry Sauce + Coconut Whipped Cream
gluten-free, dairy free // yields ~20 mini pancakes
toppings:
pancakes:
- 1/2 cup light/raw buckwheat flour
- 1/2 cup sweet rice flour
- 1/4 cup almond meal
- 2 tablespoons muscovado sugar, or coconut sugar, brown sugar, etc.
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup + 1 tablespoon unsweetened almond milk
- 1/3 cup unsweetened applesauce
- 1 tablespoon melted unrefined coconut oil
- 2 teaspoons pure vanilla extract
- 3/4 – 1 cup fresh blueberries, rinsed + patted dry
Make coconut whipped cream if using and place in the fridge. Puree strawberries in a blender. [Blend in a bit of maple syrup if they’re sour.]
In a large mixing bowl stir together the flours, almond meal, sugar, baking powder, and salt.
In another bowl whisk the eggs. Then whisk in the milk, applesauce, oil, and vanilla until fully combined. Pour into the flour mixture and whisk until just combined. Fold in the blueberries and let the batter rest for 8-10 minutes.
Place a large skillet or pan over med/medium-low heat and grease with a good dab of coconut oil. Spoon a small amount of the batter into the hot skillet and spread lightly if needed. Repeat a few times leaving 1-2 inches between each pancake. [Using a 10-inch cast iron skillet I cooked 3 pancakes at a time about 2 1/2 inches in size.]
Flip once bubbles fill the top [about 2-4 minutes] then cook for another 2-3 minutes until golden brown. Do not press down on the pancakes.
Serve immediately with toppings, add more coconut oil to the pan, and repeat the process until all pancakes are cooked.
Keep pancakes warm: Preheat your oven to 200* F and place a large baking sheet inside. As each batch finishes transfer them to the baking sheet to stay warm while you cook the rest.
To store: Let pancakes fully cool on a wire rack then place in an airtight container in the fridge for 3-4 days. To freeze, place cooled pancakes on a baking sheet in the freezer. Let fully freeze then place in a freezer bag for about 1 month. Thaw overnight in the fridge, reheat in a skillet, microwave, etc.
Notes: Be sure to use light/raw buckwheat flour for the best flavor. It can easily be ground in your blender or food processor [sift after if needed] using raw buckwheat groats [pale green/yellow in color]. Oat flour can be used in place of buckwheat flour if desired. Reduce milk by 1 tablespoon.
Ignore the blackberries in the first photo. I didn’t like their seedy texture in the first batch of pancakes so I switched to blueberries only.
