Blueberry & Blackberry Lavender Pancakes

Happy Summer, all!  Yes, yet another pancake recipe.  These ones bursting through with berry deliciousness.

In adapting a diet free of refined sugar for the next 3.5 weeks, a personal challenge of sorts (save for honey and maple syrup), I threw together this recipe as the thought of going more than a couple days without pancakes made my heart fall.  These are loaded with juicy berry goodness, laced through with the most subtle floral of lavender.

Gluten/grain free, lactose free, and with no refined sugar.  The most perfect of summer breakfasts with their varied purple and blue colors, along with the use of fresh berries, and their light, fluffy texture.

Enjoy!

So, how to make the pancakes…

Ingredients
1 cup of buckwheat flour

2/3 cup almond milk or coconut milk (not the kind in a can. The drinkable kind)

2 eggs, lightly beaten

1 cup of blackberries

1 cup of blueberries

1 tablespoon of cinnamon

1.5 tablespoon of lavender buds

1 tablespoon of vanilla extract

2-3 tablespoons of honey

1. In a medium size bowl, add the buckwheat flour, coconut/almond milk and eggs. Mix until well combined.
2. Stir in the honey, vanilla, lavender buds, and cinnamon. Do not overmix. Stir just until everything is combined. Then mix in the blackberries and blueberries.
3. I spoon roughly 2-3 heaping spoonful’s of batter for each pancake onto a warm lightly greased skillet. Cook until the top begins to bubble a bit. Flip the pancake. Cook until the other side is light golden brown. You may have to flip each pancake twice before it’s finished completely, to ensure even cooking through. I recommend cooking for roughly 90-120 seconds on each side. Keep a close eye on them. You will be able to see when they are done. (Note: the first batch takes a bit longer than subsequent ones).
These are super tasty straight off the griddle. I like mine topped with maple syrup, straight up and traditional. But peanut butter, honey, almond butter, a sprinkling of sunflower seeds, yogurt, you name it. Any other toppings you might like will also be fantastic.

This recipe makes 7-8 pancakes.  They store well in an airtight container (or, on a plate wrapped tightly with cling wrap) at room temperature for up to 3 days.

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