Ingredients
Directions
Preheat oven to 200 degrees F (unless you’re serving the pancakes immediately from the griddle).
Make your flax egg: Add the flax meal and water to a medium bowl. Whisk together and set aside.
Mix the dry ingredients: Add the buckwheat flour, oats, baking powder, poppy seeds, and lemon zest and salt, if using, to a large mixing bowl. Stir to combine and set aside.
Mix the wet ingredients: Add the plant-based milk, lemon juice, and maple syrup to a medium bowl. Whisk together.
Transfer the wet ingredients to the dry ingredients and mix until combined, but don’t overmix.
Fold in the flax egg.
Fold in the blueberries.
Add ½ teaspoon of oil or spray a little oil to a stovetop griddle to prevent the pancakes from sticking. Make sure to blot the pan with a paper towel to pick up any excess droplets of oil. Heat the griddle over medium heat.
Add approximately ½ cup or a ladle-size of pancake batter to the griddle. You should be able to fit four pancakes on the griddle at a time. Cook until the sides start to brown, about 2–3 minutes, then flip to the other side, cooking for another minute or until fully cooked.
Transfer the pancakes to an oven-safe plate and place in the oven to stay warm until ready to serve.
Chef's Notes
Substitutions
Instead of buckwheat flour, use whole wheat flour or oat flour.
Try a chia egg instead of flax egg (2 tablespoons of chia seeds added to ¼ cup of water).
Substitute organic orange zest and orange juice in place of lemon juice.
Instead of blueberries, use another berry of choice.
Flour-free
We’re sorry, BLE friends, we don’t have a flour-free substitute for this recipe.
Whole Food Sweetener
Use date paste in place of maple syrup.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to one month.
Ingredients
Directions
Preheat oven to 200 degrees F (unless you’re serving the pancakes immediately from the griddle).
Make your flax egg: Add the flax meal and water to a medium bowl. Whisk together and set aside.
Mix the dry ingredients: Add the buckwheat flour, oats, baking powder, poppy seeds, and lemon zest and salt, if using, to a large mixing bowl. Stir to combine and set aside.
Mix the wet ingredients: Add the plant-based milk, lemon juice, and maple syrup to a medium bowl. Whisk together.
Transfer the wet ingredients to the dry ingredients and mix until combined, but don’t overmix.
Fold in the flax egg.
Fold in the blueberries.
Add ½ teaspoon of oil or spray a little oil to a stovetop griddle to prevent the pancakes from sticking. Make sure to blot the pan with a paper towel to pick up any excess droplets of oil. Heat the griddle over medium heat.
Add approximately ½ cup or a ladle-size of pancake batter to the griddle. You should be able to fit four pancakes on the griddle at a time. Cook until the sides start to brown, about 2–3 minutes, then flip to the other side, cooking for another minute or until fully cooked.
Transfer the pancakes to an oven-safe plate and place in the oven to stay warm until ready to serve.
