Did you know that buckwheat,is not only unrelated to wheat, but it's gluten-free? It's also incredibly nutritious: high in fibre, and a good source of vitamins and minerals, particularly zinc, mananese, magnesium, and copper. And it's delicious. So why I have never cooked or baked with it until now, I'll never know!
Buckwheat honey is another favorite of mine.
Darker than most conventional honeys (which are usually clover), it is dark amber and has a stronger, more complex flavour. It's like comparing light maple syrup to the dark.
What better way to utilize both buckwheat flour and buckwheat honey, than in pancakes??
The flour can be a bit overpowering if you use too much, so I went with 1/3 buckwheat flour, 1/3 kamut flour, and 1/3 oats. You can sub regular whole wheat- or whole wheat pastry flour for the kamut. Or, if you want these to be gluten-free sub oat flour or brown rice flour for the kamut.
I also crammed in as many blueberries as possible, so I recommend keeping the batter on the thicker side to hold all the berries. If you prefer to thin out the batter by adding additional water, to get lighter, fluffier pancakes, than keep you pancakes smaller or they might fall apart when you flip them.
If you prefer maple syrup on your pancakes, then by all means use it instead of the honey, but I highly recommend trying buckwheat honey if you haven't before.
Blueberry Buckwheat Pancakes
1 cup buckwheat flour
1 cup kamut (or whole wheat) flour
1 cup large flake oats
Granular sweetener (equivalent to 2 tbls sugar)
2 tbls baking powder
Fresh grated nutmeg, to taste (optional)
4 egg whites or 2 whole eggs
2 tbls lemon juice
1 tsp vanilla extract
1/2 tsp sea salt
2.5 cups water
2 cups fresh or frozen blueberries
Whisk together dry ingredients in a large bowl. Add the wet ingredients and whisk until smooth. Stir in blueberries. Ladle batter onto a greased skillet and cook until golden on both sides. Serve drizzled with buckwheat honey (or maple syrup). Makes 8 giant or 16 smaller pancakes. Extras can be frozen.