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Buckwheat pancakes with roasted peaches and blueberries {gluten free, grain free, dairy free}

Healthy pancakes topped with delicious fruit

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Ingredients

for the pancakes

for the roasted peaches and blueberries

Instructions

  1. for the pancakes: Preheat your griddle or pan.
  2. Whisk the dry ingredients together well.  Add the egg, milk, oil or butter, beating well after each addition.
  3. Lightly oil your griddle or pan.  Pour 1/4 cup batter for each pancake onto the hot griddle.  Cook for 1 to 1 1/2 minutes, turning when edges look cooked and bubbles begin to break on the surface.  Continue to cook 1 to 1 1/2 minutes or until golden brown.
  4. Serve immediately and top with roasted peaches and blueberries, if desired.
  5. for the roasted peaches and blueberries: Preheat your oven to 350 degrees.  Put all ingredients in a medium baking dish and mix well.  Bake in the oven for about 30 minutes, until the peaches are soft and the blueberries are starting to burst.  Enjoy!

Notes

Adapted from this recipe from Hodgson Mill

Nutrition

Keywords: healthy pancakes