Hey, welcome. Consider following us on Twitter and subscribing to our RSS feed, or sign up for email updates from the Home Page.
If you like earthy, gently sweet, dense, freshly baked handheld foods, then boy, have we ever got you covered. This has been a staple for years in the MSV kitchen, and winter seems like a good time to share. Comforting and filling, it pairs perfectly with a cup of strong, black coffee and easily takes you through the morning, especially since the calories can be adjusted by using more or less almond butter.
The sweetness from the lightly cooked berries is an obvious appeal, but don't overlook the charms of the raw almond butter. Almond butter made from nuts that haven't been roasted has a more prominent almond flavor and subtle sweetness of its own that works beautifully with the blueberries and the crispy pancake edges scented with coconut.
And of course, there's no reason you can't make smaller pancakes, but this is designed for any given morning, when an item that cooks without much supervision can be a bonus. Plus, eating this pancake with our hands (kinda like a giant whoopie pie) is really fun.
In a pinch, this also travels reasonably well--especially since there's no fork required--though you will, of course, lose the heavenly crispy edges.
Dead Simple Jumbo Blueberry Buckwheat Pancake Filled with Almond Butter
serves 1
1 tsp unrefined coconut oil
1/4 cup buckwheat flour
1/4 cup chickpea flour
1 tsp turbinado or brown sugar
1/4 tsp baking powder
1/8 tsp ground cinnamon
1/8 tsp ground cardamom
1/8 tsp vanilla extract
pinch salt
1/2 cup water
small handful (app. 1/4 cup) frozen blueberries
1-2 TBSP raw almond butter, to taste
Add the coconut oil to a nonstick pan over medium heat. While it heats, measure out and whisk together all other ingredients, except blueberries and almond butter. The batter will be very thick, but still pourable.
By now, your skillet should be ready. Swirl the oil around the skillet and immediately add the batter. Sprinkle the berries over the surface. Cover and cook until the edges are visibly cooked (this allows for easy flipping, even with the very large pancake), about 3 minutes. Flip and cook, uncovered, until cooked through, another 2 minutes or so.
Transfer to a plate, blueberry-side up. When just cool enough to handle, spread the almond butter on one half. Fold in half and serve with strong black coffee.