Kick off your day with a delightful update to classic pancakes. Lily’s Buckwheat Blueberry Ginger Pancakes mix the wholesome, nutty taste of fiber-rich buckwheat with juicy blueberries and a lively kick of anti-inflammatory ginger. Every bite is nutrient-dense, packed with omega-3s from chia and flaxseeds. The ginger not only adds flavor but also makes these pancakes a supportive, plant-powered choice for breakfast. Top them with a drizzle of syrup, a dollop of plant-based yogurt, or your favorite nut butter for an extra special treat.
Yields4 ServingsPrep Time15 minsCook Time15 minsTotal Time30 mins
Ingredients
Wet Ingredients
2tbspchia seeds
2tbspflaxseeds
2 ½cupswater
1tspvanilla extract
1tbsptahini
1inch of fresh ginger (peeled)
Dry Ingredients
1 ½cupsorganic buckwheat flour
2tspground ginger (see Chef’s Notes)
1tspground cinnamon
1tspbaking soda
1cupfrozen blueberries (or fresh)
1tspoil (optional; avocado or extra-virgin olive oil)
Toppings (see Chef’s Notes for ideas!)
Directions
1
Soak the chia seeds and flaxseeds in 1 ½ cups water for at least 20 minutes (or can be left overnight in the fridge).
2
Once soaked, blend the mixture in a blender with vanilla, tahini, and fresh ginger. It can be helpful to chop the ginger a bit beforehand, but it’s not essential if using a high-speed blender.
3
In a bowl, mix the flour, ground ginger, cinnamon, and baking soda.
4
Once the dry ingredients are thoroughly combined, add the wet ingredients from the blender, stirring gently as you go. You will likely need an additional ½–1 cup of water for it to blend to the proper consistency. (You can use that water to clean out the blender of any residual bits of the “smoothie,” adding those into the batter.) The final consistency of the batter should be smooth but slow to drip off a spoon.
5
Gently mix in the blueberries at the very end.
6
Heat a pan (a cast iron skillet is great or a ceramic nonstick pan) with a teaspoon of oil, spreading it with a paper towel, to prevent the pancakes from sticking. Add the batter to form pancakes of your desired size. Alternatively, use ¼ measuring cup to measure the batter and add it to the hot skillet to make 4x4” round pancakes. Once the pancakes start to form air bubbles on top and look brown around the edges, flip them. You can add a little more oil in between batches if needed.
7
Top the buckwheat pancakes with your favorite toppings, like maple syrup, nut or seed butter, or fresh fruit.
Chef's Notes
Substitutions Instead of buckwheat flour, try oat flour, quinoa flour, or a combination of flours.
Instead of tahini, use almond butter.
Substitute strawberries, raspberries, or blackberries for blueberries.
Adding Ginger If you’re a lover of all things ginger, then we highly recommend adding all the ginger called for in this recipe. However, if you’re unsure or prefer only a little ginger, consider reducing the ground ginger to 1 teaspoon or omitting it altogether.
Topping Ideas Spread your favorite nut or seed butter on top.
Add fresh fruit, like bananas, more berries, or peaches.
Spread unsweetened plant-based yogurt and berries over top of your buckwheat pancakes.
Storage If you have leftover batter, cook it first, then store it in an airtight container in the refrigerator for up to 5 days or freeze for up to 1 month.
Ingredients
Wet Ingredients
2tbspchia seeds
2tbspflaxseeds
2 ½cupswater
1tspvanilla extract
1tbsptahini
1inch of fresh ginger (peeled)
Dry Ingredients
1 ½cupsorganic buckwheat flour
2tspground ginger (see Chef’s Notes)
1tspground cinnamon
1tspbaking soda
1cupfrozen blueberries (or fresh)
1tspoil (optional; avocado or extra-virgin olive oil)
Toppings (see Chef’s Notes for ideas!)
Directions
1
Soak the chia seeds and flaxseeds in 1 ½ cups water for at least 20 minutes (or can be left overnight in the fridge).
2
Once soaked, blend the mixture in a blender with vanilla, tahini, and fresh ginger. It can be helpful to chop the ginger a bit beforehand, but it’s not essential if using a high-speed blender.
3
In a bowl, mix the flour, ground ginger, cinnamon, and baking soda.
4
Once the dry ingredients are thoroughly combined, add the wet ingredients from the blender, stirring gently as you go. You will likely need an additional ½–1 cup of water for it to blend to the proper consistency. (You can use that water to clean out the blender of any residual bits of the “smoothie,” adding those into the batter.) The final consistency of the batter should be smooth but slow to drip off a spoon.
5
Gently mix in the blueberries at the very end.
6
Heat a pan (a cast iron skillet is great or a ceramic nonstick pan) with a teaspoon of oil, spreading it with a paper towel, to prevent the pancakes from sticking. Add the batter to form pancakes of your desired size. Alternatively, use ¼ measuring cup to measure the batter and add it to the hot skillet to make 4x4” round pancakes. Once the pancakes start to form air bubbles on top and look brown around the edges, flip them. You can add a little more oil in between batches if needed.
7
Top the buckwheat pancakes with your favorite toppings, like maple syrup, nut or seed butter, or fresh fruit.
