Robyn Openshaw
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Sprouted Blueberry Buckwheat Pancakes

By Robyn Openshaw, MSW | Jun 01, 2008

These are yummy—enjoy!

Sprouted Blueberry Buckwheat Pancakes

Serves 6-8

2 ½ cups raw, dry buckwheat

½ cup flaxseed

3 cups water

½ tsp. stevia powder (optional)

1 tsp. sea salt

2 tsp. cinnamon

1 tsp. nutmeg

2 bananas

4 tsp. baking powder, aluminum free

2 cups blueberries

coconut oil

Soak buckwheat overnight, drain, and sprout in a strainer for 24 hours (rinsing about every 8 hours). Blend water, buckwheat, and flax in BlendTec until smooth. Add stevia, salt, cinnamon, nutmeg, bananas, and baking powder, blend 30 seconds. Pour into bowl, add blueberries and stir by hand. Fry on griddle with a minimal amount of coconut oil. When pancakes are browned on both sides, they will still be gooey in the middle: this preserves much of the sprouted nutrition and actually tastes good, though you can cook them extra long if you want them solid all the way through.

Posted in: Recipes

2 thoughts on “Sprouted Blueberry Buckwheat Pancakes”

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  1. Anonymous says:

    This sounds very yummy!!!!! I’m going to try this soon! Thank you! I love getting new recipes to try!

  2. Jannan says:

    Is the flaxseed what helps make the pancake batter stick together? I tried making a similar recipe without flaxseed, and the pancakes didn’t stick together at all; I couldn’t fry them or flip them over.

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