Blueberry Buckwheat Pancakes with Blueberry Maple Syrup

This one time I went for brunch with a new guy friend (new in the sense that we were still getting to know each other). What I didn’t realize at the time was that apparently this was a date that I clearly was unaware of until afterwards. I mean he did offer to pay and I let him pay, but I’m kind of thickheaded and did not clue in to the fact that if a new guy friend asks you out to brunch and picks you up in his car and offers to pay for your brunch and then pays for your brunch and drives you home and rushes to open the car door for you, he probably likes you and considers that a successful date.

Anyways, the way that I found out that that brunch was a date was because the next day at my work I found out through my friend that the brunch-date-boy had told his mother who worked with my friend’s mother that he was dating a girl named Lianna who worked at the place where I worked.  PARDON ME?!?!

I quickly put brunch-date-boy in his place and told him that no, we are not dating and no, I don’t want to date you let’s just be friends. Except deep down I was clearly thinking well now this is too awkward for us to actually be friends. So I never saw him again!

The reason I’m telling you this story is because during our brunch-date (that wasn’t really a date), I ordered these amazing waffles with the best blueberry maple syrup topping and I had to go home and try to make a slightly healthier version to enjoy whenever I wanted to. Well, I’m glad to say I succeeded! Buckwheat flour is a healthier alternative to white flour and is higher in fiber and protein. Blueberries may not be in season right now which is just fine, because frozen and thawed blueberries are just as lovely! The blueberry maple syrup is perfection and I highly recommend the extra bit of effort it takes to make the syrup because it ties everything together nicely and really enhances the blueberry explosion effect in your mouth with each bite. Yum!

Blueberry Buckwheat Pancakes with Blueberry Maple Syrup


For the Pancakes:
1 and 1/4 cup whole wheat pastry flour
3/4 cup buckwheat flour
1 and 1/2 teaspoon baking powder
1 and 1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
2 and 1/2 cups buttermilk
2 tablespoons coconut oil, melted
1 teaspoon vanilla extract
1 cup fresh or frozen & thawed blueberries

Cooking spray

For the maple-blueberry syrup:  (this makes enough for about 3-4 tablespoons per serving.  If you want more syrup, increase the amounts accordingly.)
3/4 cup fresh blueberries
1/2 cup maple syrup


For the pancakes:
In a large bowl, whisk together the flours, baking powder, baking soda, and salt; set aside. In another bowl, whisk together the eggs, buttermilk, melted coconut oil, and vanilla. Add the egg mixture to the dry ingredients and stir to thoroughly combine. Gently fold in the blueberries, mixing until incorporated.

Meanwhile, heat a non-stick frying pan over medium heat and lightly spray with cooking spray. Pour the batter in 1/3-cup portions onto the prepared frying pan, letting the pancake cook until it forms large bubbles on its surface (about 2-3 minutes or so).  Gently flip the pancake and cook for another minute or so, or until cooked through.  ***Here’s a good time for you to get the maple-blueberry syrup ready.  See below.

Transfer the pancake to a plate (cover it to keep the pancakes warm), and repeat for each pancake (re-spraying with cooking spray as necessary), until you have used all of the batter.

For the maple-blueberry syrup:
In a small saucepan over low heat, combine the blueberries and the maple syrup.  Cook over low heat until the blueberries have popped, about 10 minutes or so.  Serve the syrup over the pancakes.

The Curvy Carrot,  adapted from Williams-Sonoma.


Chocolate Chip Oatmeal Cookie Pancakes

IMG_4613I’ve been feeling a little down in the dumps this past week with very little motivation to do anything really. All I’ve been wanting to do these past couple of days is to bury myself in my bed and just watch movies on Netflix on repeat. I’ve been replacing all of my outdoor runs with sessions on the treadmill at the gym this month because with the snow and extremely cold weather we’ve been experiencing this January it’s been difficult to run outside. However two days ago I got up early, made myself these pancakes (which I’ll get back to in a sec) and then ventured outside into -20°C/-4°F weather and ran just under 10km. This is probably the coldest temperature I’ve run in, and despite wearing 2 pairs of leggings and 4 long sleeved shirts, it still took me at least 5 km to actually warm up. I’m so glad I went though as the cold, crisp air really cleared my mind and helped to put things into perspective for me.

I feel like all my life I’ve always been putting other people first, before me. I always did what made other people happy, and if I did something that made me happy but made someone else upset I would feel horribly guilty for it and wouldn’t be able to shake the feeling that I had upset someone.  This past year I’ve really grown as a person and decided that enough was enough, I refuse to do things I don’t want to do, just to keep others happy. I’m going to do the things I want to do, when I want to do them and how I want to do them. I’m no longer interested in compromising my happiness just to keep someone else happy. The reason I’ve been feeling so down is because this time around I wasn’t afraid to change something in my life even if it meant upsetting a friend. However ever since I made that change I feel like I have constantly been punished in my relationship with them. Things are constantly changing in life and unfortunately so do friends. However in this ever-changing world we live in where people come and go, there have been a few friends that have stuck around and are still there for me when I need them, no matter what. And I’m happy to say that those are my real friends.
IMG_4626I’m really sorry for that massive, selfish rant, so now onto something a bit more positive! I’m constantly on the lookout for a good pancake recipe to bookmark for a weekend breakfast when I have a bit more time to play around in the kitchen. These pancakes are great in that the batter comes together quite quickly in one bowl! Peanut butter, a banana and coconut oil all go into these fluffy pancakes but not enough to take away from the chocolate chip oatmeal cookie flavour. Whether you are about to go for an hour-long run or just laze around the house watching movies, these pancakes are effortlessly good and I know I will be making them again soon 🙂

Chocolate Chip Oatmeal Cookie Pancakes

Yields: 2 servings (6 pancakes)

1 banana, ripe
1 tsp baking powder
1 egg
Pinch sea salt
1/2 tsp vanilla
1 tbsp peanut butter
1 tbsp coconut oil
3 tbsp skim milk
1/2 cup rolled oats
1/4 cups whole wheat flour
3 tbsp chocolate chips

In the bowl of your mixer fitted with the paddle attachment (or using an electric hand mixer), beat together the banana and baking powder until the banana is mushy.

With the mixer speed on medium-low, add the egg, salt, vanilla, almond butter, coconut oil, milk, oats, and whole wheat flour.  Mix until the batter is mostly smooth (you will still have lumps, and this is ok.)

Gently fold in the chocolate chips by hand until incorporated.

Meanwhile, heat a non-stick frying pan over medium heat.  (I sprayed mine lightly with cooking spray.)

About 1/4-cup at a time, gently pour the batter into the hot frying pan and cook the pancakes, flipping after about 2-3 minutes (or until one side is cooked-check yours frequently) and cooking evenly on both sides.  Serve immediately.

slightly adapted from The Curvy Carrot, adapted from the Minimalist Baker.

Banana Nut Pancakes

IMG_4536You know how certain songs will remind you of a certain someone or memory?  Well these pancakes made me think of a song…obviously one called Banana Pancakes! I feel like I’ve said this a hundred times, but pancakes are perfect for the weekends when you can have a lazy morning making banana pancakes and listening to Jack Johnson. I always love a pancake recipe that doesn’t call for ingredients I would usually have to run out and get (like buttermilk!) so these pancakes were perfect since the only ingredients required are more or less pantry staples. These pancakes were perfectly fluffy and the banana flavour is not overwhelming at all. I hope this weekend you will take the time to have a lazy morning making pancakes and listening to the songs that make you daydream happy things!

Banana Nut Pancakes

Yield: 4 servings (about 16 pancakes)

1½ cups all-purpose flour
3½ teaspoons baking powder
1 teaspoon salt
1 Tablespoon white sugar
2 ripe bananas
1¼ cups milk
1 egg
4 tablespoons butter, melted
½ cup chopped pecans
Vegetable oil, for pan-frying
Maple syrup, for serving

Sift together the flour, baking powder, salt and sugar in a large mixing bowl then set it aside.

In a separate bowl, mash together the bananas with the milk, egg and melted butter.

Make a well in the dry ingredients and pour in the wet, stirring to combine, then stir in the nuts. Allow the batter to rest at room temperature for 30 minutes.

Heat a large sauté pan over medium-low heat and add just enough oil to coat the bottom of the pan, allowing it to heat for 2 to 3 minutes, until the oil is hot enough (the pancake batter should sizzle immediately!)

In batches, scoop about 1/4 cup of batter into the pan to form pancakes. Cook the pancakes on one side until bubbles appear in the center, then flip them once and continue cooking them until they’re no longer doughy in the center. Serve the pancakes with your choice of toppings, including maple syrup, fresh fruit or whipped cream. Enjoy!

slightly adapted from Just a Taste, Pancake batter recipe adapted from Good Old Fashioned Pancakes.

Double Chocolate Pancakes

IMG_3977It’s only Thursday but it already feels like its the weekend for me! Winter break has officially started for me and I’m planning on making the most of every minute I get to spend back home. I got back into the city late yesterday afternoon and spent the night eating great food surrounded by old and new friends. It was a perfect night! My friend Nina planned out an amazing vegetarian dinner that finished off with these gorgeous baked apples and cocoa puff pastry cigars, I wish I had taken a picture of it all to show you. I have a feeling I’ll be trying out some sort of baked apple sometime in the near future.

I feel like I’ve said this before but pancakes are a perfect breakfast treat for a lazy morning. I love trying out different pancake recipes (like these single lady banana chocolate chip pancakes or lemon poppyseed pancakes to name a few), so I was excited to try out these double chocolate pancakes. Cocoa powder + chocolate chips = double chocolate. Simple math! I enjoyed my pancakes with a drizzle of maple syrup, yum!


Double Chocolate Pancakes
Yield:  about 8 pancakes

1 1/3 cups all purpose flour
1/3 cup plus 1 tablespoon cocoa powder
6 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
2 large eggs, at room temperature
3 tablespoons unsalted butter, melted and cooled
3/4 cup whole milk, at room temperature

 Sift the flour, cocoa powder, sugar, baking powder, baking soda and salt together into a medium bowl. In a large measuring cup, whisk the eggs, butter and milk together. Pour the wet ingredients over the dry, and gently mix just until combined – the batter will be somewhat lumpy and thick.

{If you aren’t going to serve the pancakes until you’ve cooked all of them, preheat oven to 200 F. Spray a wire rack with cooking spray and set it inside a baking sheet then place the baking sheet in the oven.}

Heat 1 teaspoon of oil in a 12-inch nonstick skillet set over medium heat (you could use butter too if you’d rather). Once the oil starts shimmering, use paper towels to wipe the pan so only a thin, even coating of oil covers the bottom and sides. Use a 1/4 cup measure to portion the batter into the pan. Spread it into roughly a 4-inch circle. Cook on the first side until the edges are set and bubbles form on the surface. Use a spatula to flip the pancakes and cook on the second side until cooked through. {If not serving immediately, transfer the pancakes to the wire rack in the oven.} Repeat with remaining batter, adding more oil to the pan if necessary.

Rachel Cooks

Single Lady Banana Chocolate Chip Pancakes

Sometimes the downside of cooking for just one is that many recipes tend to make enough food to feed a small army, and not all recipes can be scaled down that easily (think lasagnas, chilli, cheesecake and pancakes!)  I’m usually fine with leftovers, but eventually I will get to a point where I get sick of eating the same thing over and over again, which is why I tend to avoid recipes like that which can’t be scaled down easily. These pancakes are the perfect breakfast solution!  Pancakes never taste good when re-heated the next day. Sure, you could save a portion of the batter and just cook a fresh batch the next morning, but sometimes you just don’t have the time to do that the day after!  These single lady pancakes are perfect for one :) Delicious and fluffy buttermilk pancakes, with no leftovers to worry about!

Single Lady Banana Chocolate Chip Cookies

Yield: 1 large or 3 small pancakes

1/3 cup all-purpose flour
2 tbsp. old-fashioned oats
2 tsp. granulated sugar
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
5 tsp. vegetable or canola oil, plus additional for the griddle
dash of pure vanilla extract
1/4 cup plus 2 tbsp. buttermilk
1 tbsp. chocolate chips
10 banana slices (almost 1 whole banana)

In a small bowl, whisk together flour, oats, sugar, baking powder, baking soda, and salt. In a separate small bowl, whisk together oil, vanilla and buttermilk. Add the wet ingredients all at once to the dry ingredients. Stir to combine. The mixture will be thick. Fold in the chocolate chips and banana slices.

Heat a cast-iron skillet or griddle with 1-2 tsp. oil.

If making one large pancake, pour all of the batter into the hot griddle and spread evenly with the back of a spoon. Cook over medium heat until bubbles form and pop on the surface of the batter. Flip. It’s okay if it doesn’t flip perfectly. It’s hard to do…and you’re only enjoying this pancake, right?

If making 3 small pancakes, pour 3 dollops of batter into the hot pan and cook just as you’d do for one large pancake. They’re a little easier to flip when smaller.

Cook until golden brown. Place on a plate and top with any extra toppings that make you happy. Maple syrup is nice, too. Pancakes are best served immediately!

the official Joy the Baker Cookbook 

Lemon Poppy Seed Pancakes


Sometimes Often the thoughts that race through my mind as if they were on some sort of high-speed conveyor belt are completely random and out of the ordinary and make me question my sanity.

I really think duct tape smells like donuts. Just like dogs smell like donuts. If a bee flies up my pant leg today while I’m walking home and I have to take my pants off right there on the sidewalk flapping my arms and legs around like I’m a chicken trying to fly because the bee is stuck up my leg then I know I can still take comfort in the fact that at least I’m not wearing granny panties. The colour of the car that just drove by my window reminds me of peach cobbler. Poppy seeds sometimes remind me of kiwi seeds the way that they sit there, black and crunchy, embedded in some sort of baked good. Did you know that the only fruit to have seeds on the outside is a strawberry? The Food Network told me that yesterday. It’s almost the weekend, which for many of us means a good sleep-in and potentially a more involved breakfast?    Try these lemon poppy seed pancakes. If you are a fan of lemon poppy seed muffins, then these are the same thing really but in pancake form, making it totally acceptable to cover them with maple syrup and devour in record time. The batter is not overly sweet, and has the perfect lemony flavour. The crisp sides of the pancake are to die for.  I halved the recipe, and then further halved the batter and stuck it in the fridge for almost-instant pancakes the next morning. These are probably my favourite pancakes ever. Ever.

Lemon Poppy Seed Pancakes 

Yields: about 24 small pancakes

2 tablespoons granulated sugar
2 tablespoons fresh lemon zest
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk
2 large eggs
2 teaspoons pure vanilla extract
2 tablespoons fresh lemon juice
4 tablespoons unsalted butter, melted
2 tablespoons poppy seeds
butter, shortening, or vegetable oil for frying
maple syrup for serving

In a small bowl combine granulated sugar and lemon zest.  Rub together with your fingers until sugar is fragrant.  Set aside.

In a large bowl, whisk together flour, baking powder, baking soda, and salt.  Stir in the lemon sugar.  Set aside.

In a separate bowl (or you can use a large liquid measuring cup), whisk together buttermilk, eggs, vanilla extract, lemon juice, and melted butter.  Pour the wet ingredients all at once into the dry ingredients.  Add the poppy seeds and stir to combine.  If a few lumps remain, that’s no problem.  Let the batter rest for 10 minutes while the griddle heats.

Place a griddle, or a nonstick saute pan over medium heat.  Add a bit of butter, shortening, or vegetable oil to the pan.  A teaspoon of fat will do for a n0nstick saute pan, a bit more fat may be necessary for a griddle.  Dollop batter onto hot pan.  For small pancakes, I use about 2 tablespoons for each pancake.  For larger pancakes, I use about 1/4 cup of batter.  Cook until golden brown on the bottom and and bubbling on top.  Flip once and cook until golden brown on each side.

Place cooked pancakes on an oven-proof plate and place in a warm (about 150 degrees F) oven until all pancakes are cooked and ready to serve.  Serve with butter and warm maple syrup.

Joy the Baker

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