Breakfast · 20 min · american

Blueberry Buckwheat Hotcakes

✓ USDA-verified nutrition data

Ingredients

• 3/4 cup Buckwheat flour
• 1 Egg
• 3/4 cup Oat milk
• 1/2 cup Blueberries
• 1 tbsp Maple syrup
• 1 tsp Baking powder

Steps

1. Measure the buckwheat flour, baking powder, egg, and oat milk into a medium bowl and whisk until just combined — a few small lumps are fine, so don't overmix or the hotcakes get tough.
2. Heat a griddle or large nonstick skillet over medium heat and brush it lightly with oil — it should be hot enough that a drop of water sizzles on contact.
3. Ladle 1/4-cup rounds of batter onto the hot griddle, leaving space between them so you can flip easily.
4. Cook 2-3 minutes until bubbles pop on the surface and stay open — that's your cue the first side is set and golden underneath.
5. Flip each hotcake once and cook 1-2 more minutes until the second side is golden brown.
6. Stack them warm on a plate, scatter the blueberries over the top, and drizzle with maple syrup. Serve right away while they're fluffy.

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