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  • 1 cup coconut flour
  • 1 cup buckwheat flour
  • 6 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup blueberries (frozen or fresh)
  • 2 eggs, beaten
  • 2 cups milk (I sometimes use 1 cup milk and 1 cup yogurt for fluffier pancakes).
  • 1/4 cup brown rice syrup
  • 1/3 cup coconut oil, melted

Sift all dry ingredients together. Toss in blueberries.

Whisk all wet ingredients (except 2 tablespoons coconut oil) together and combine dry and wet ingredients. Mix only until all dry ingredients are moist.

Add 2 tablespoons coconut oil to fry pan or griddle. Spoon or pour batter in desired amounts. Cook until bubbles form, turn to finish cooking.

Serve with desired toppings (I like applesauce). Enjoy!

Recipe submitted by Patricia, Royal Palm Beach, FL

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Very crumbly; could not pour at all. I thought maybe if I drop it onto the hot oil, maybe it would spread like pancake batter BUT it just crumbled when I fried it. So I added 1 cup of rice milk ( I used 1 c. plain yogurt & 1 c. coconut milk to begin with) just in case the coconut milk was too thick. Adding this & stirring more just made it more gobby. In fact, it looked more like a muffin batter so that's what I did: made a dozen muffins. Since I didn't think of adding a sweetener to the batter, we just put honey on the baked muffin. Turned out much better than pancakes even after I added an extra cup of milk!!
# Posted By sunshine | 1/2/11 11:52 AM
Just made these this morning, with the following alterations: 3 eggs, about 3 cups milk, and millet/whole wheat flour instead of the buckwheat. Not gluten free:( But they are good although they are falling apart a bit
# Posted By nikki | 3/18/11 11:31 AM
These were delicious and had the texture of ordinary pancakes with the following alterations - 1 extra egg and 3/4 extra cup of milk. I also added a bit of oat bran for flavour and used sugar instead of rice syrup.
# Posted By tracey | 11/21/11 8:52 AM

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