Eat Pretty: Saturday Morning Blueberry Pancakes


These pancakes are inspired by one of my childhood favorites: the blueberry buttermilk pancake. However, this version incorporates banana, buckwheat flour, almond milk, and coconut oil for a lighter pancake more suited for an office-working adult metabolism. And by the way, they're  great with the raspberry jam from these.

Serves 2 generously (about 10 pancakes)


-generous handful of blueberries
-generous handful of strawberries, chopped
-dash of maple syrup
-lemon, juice and zest

-1 cup buckwheat flour
-1 banana
-1 tsp baking powder
-1/2 teaspoon baking soda
-1/4 teaspoon salt
-2 eggs (can sub with flax eggs to make vegan)
-1 cup unsweetened vanilla almond milk
-½ lemon, juiced (about 2 tablespoons)
-coconut oil, for frying
-about ½ cup blueberries

1. Combine the topping ingredients in a medium bowl. Adjust amount of maple syrup and lemon to your taste—I used a dash of maple syrup, a squeeze of lemon, and about a teaspoon of lemon zest. Set aside.
2. In a large bowl combine the buckwheat flour, baking powder, baking soda, and salt.
3. Beat the egg with the banana, almond milk and lemon juice. (I do this in my blender, but if you are doing by hand mash the banana first.) Combine the mixture with the dry ingredients and mix until incorporated.
4. Heat some coconut oil in a pan over medium heat. Spoon about 1/4 cup of the batter into the pan and sprinkle each pancake with several blueberries. Cook for 2-3 minutes on each side.
5. Repeat until you’ve used all the batter, adding coconut oil to the pan in between batches as necessary.
6. Serve with the fruit topping and additional maple syrup, if desired.
7. Enjoy!

—Lily Kunin

Lily Kunin is the voice behind the NYC-based food blog Clean Food Dirty City. Inspired by the chefs in her family as well as her friends who are looking for easy recipes, her mission is to create food that is simple, clean, and flavorful. Follow her blog on Instagram @cleanfooddirtycity.

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  • Mademoiselle nature

    Nice recipe...makes me hungry now :-)!!!

  • Daisy Daniels

    That looks delicious!!!! Yum!

  • Emma Hager

    By god these looks so good. Hitting my head on the kitchen counter right now because there is currently zero buckwheat flour in the pantry, and these need to be *just right*

  • Emma Hager

    Just walked to the store and grabbed the necessary ingredients for these flapjackZzz. CANNOT wait to make them tomorrow morning.

  • Emma Hager

    Update: just made these this morning for my brother and I! So delicious. We didn't have maple syrup so I made a honey-lemon syrup instead. Thanks, Lily!

  • Clever Girl Reviews

    Blueberry Pancakes are a sunday morning necessity in my opinion.

  • LipglossandaBackpack

    The Cornmeal Banana Walnut Pancakes (vegan) from Crazy Sexy Kitchen are INSANE. I use slivered almonds instead of walnuts (oddly, the picture in the book shows hazelnuts!) but otherwise stay true the recipe, and the thought of eating them for breakfast (I make a batch in advance) actually makes me happy to get out of bed in the morning.

  • Sarah Goldstein

    I am definitely making these Saturday morning!