Happy weekend! I thought I would pop back in after an (unintentionally) extended break with a recipe for these buckwheat blender pancakes — my go-to pancake recipe of late. How’s your summer going? We just got back from a glorious two week vacation in Michigan. It’s a place synonymous with summer for me, with long days spent at the beach, bountiful farm fresh corn and blueberries, spectacular sunsets over the lake and fierce storms. There’s nothing like a Midwest summer on Lake Michigan.
This was Rose’s 3rd summer going to Michigan — my 31st. There’s something about coming back to the same place year after year that forces you to reflect on time’s relentless passage and realize the importance of embracing the moment. We spent almost two weeks with no real schedule or plans and minimal time spent on our phones. We let Rose stay up to see the sunsets, pushed her naps or let them go entirely and just enjoyed the moment through her eyes (or tried to…it’s something I’m trying to work on). And most of it went undocumented on Instagram or this blog, partly because my reception there is horrible, but also because it simply felt right.
Anyway, we’re back to our urban reality. As Rose so bluntly reminded me in a sad voice, “Mama, we don’t have a beach at our home.” One can dream. But I do plan on bringing some of our laid-back beach mentality to these next two months before baby number two arrives. This definitely includes more lazy weekend mornings with pancakes! Really, what is a weekend without pancakes??
I love this recipe because it is quick, easy and whipped up entirely in the blender. Blending a ripe banana into the batter infuses each bite with sweet banana flavor — like banana bread. It’s delicious. These pancakes also happen to be gluten-free, using only oats and buckwheat flour, and can easily be made dairy-free, too. To make things even easier, I occasionally (when I’m feeling ambitious on a Friday night) put the dry ingredients in the blender the night before I make them, so in the morning all I have to do is add the wet ingredients. Anything to bring me that much closer to pancakes.
Happy Summer, and have a wonderful weekend! xo Maggie
- 1 cup old fashioned rolled oats
- 1/2 cup buckwheat flour
- 2 tbsp ground flaxseed
- 2 tbsp coconut sugar
- 1/2 tsp salt
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp cinnamon
- 1 ripe banana, peeled and broken into pieces
- 1 tsp vanilla extract
- 1/4 cup yogurt (I typically use full fat greek yogurt, but coconut or almond yogurt also works for a dairy-free option; kefir works, too)
- 1/2 cup milk of choice
- 2 eggs
- 3 tbsp melted pasture-raised butter (ghee or coconut oil work, too), plus more for cooking
To serve: warm maple syrup, sliced banana, fresh blueberries and yogurt.
- Place all ingredients in a high speed blender. Blend on high until just combined, scraping down the sides and bottom of the blender, if necessary.
- Heat a griddle or large frying pan over medium heat. Once hot, lightly coat griddle with butter, ghee or coconut oil and wait until oil is shimmering — about 30 seconds. Drop batter onto griddle by the 1/3 cup. Cook for about 1 1/2 to 2 minutes until bubbles are forming and have started to pop. If the pancakes are browning too quickly, reduce heat. The bottom of the pancakes should be golden brown. Using a thin spatula, flip pancake and cook for 1 to 2 minutes more. Transfer to a plate and keep warm under another plate or a sheet of aluminum foil. Cook the rest of the pancakes.
- Serve immediately with desired toppings and maple syrup. Enjoy!