It wasn’t a conscious decision on my part…but the theme of the day was blue.
It started with moldy blueberry pancakes…
…Luckily, it just felt that way…which is sort of ironic to say because usually, with any luck, they won’t feel blue, either!
They’re buckwheat! Poor buckwheat has been getting neglected on my pantry shelf. And if I’m being completely real with you all, it’s because I wasn’t sure how well the flavor of buckwheat would go with a nut butter, and I don’t like passing on the peanut/almond/cashew butter in the morning.
There, I said it. I base the flavors of my breakfast off of how well I think the nut butter I have in mind will meld with it.
Finally I decided it couldn’t be that bad with some almond butter, and did it up with some blueberry buckwheat pancakes. I am ashamed to admit that I’d sort of forgotten about my love for buckwheat until I was organizing my recipe pages yesterday, and remembered my banana bread buckwheat waffles.
I decided to give blueberries a shot, as I don’t recall ever having them paired with buckwheat, but still topped it with half a grilled banana, almond butter and maple syrup. Real Vermont maple syrup, thank you. As you can see, we take our maple seriously. And you guys always thought I was joking about it.
Blueberry Buckwheat Pancakes
- 1/4 c. buckwheat flour
- 2 T. oat bran
- 1 T. wheat germ (optional)
- 1/2 – 1 t. baking powder (to be honest I never measure)
- 1/4 c. + 2 T. almond milk
- 2 t. chia seeds mixed with 1 1/2 T. water and allowed to “gel”
- 1/4 c. fresh or frozen blueberries
- earth balance or butter, for frying
- toppings, such as: maple syrup, almond butter, banana
Preheat a non-stick pan over medium heat. Combine the dry ingredients. Mix in the almond milk and chia egg. Fold in the blueberries.
Grease the pan with a light layer of butter before spooning the batter in two portions onto it. Cook until the sides look like they are beginning to set, and then flip and cook about 3 more minutes on that side.
Top with almond butter, maple syrup and a grilled banana or more blueberries.
Ohhh, buckwheat – how could I neglect you all these weeks?
Well, I’m actually pretty surprised I broke into it right away. Usually things like this I hold onto because I can’t find them, so I have this warped sense of “but I need to cherish it!” similar to how all of our grandparents hold on to every. last. thing. due to the Great Depression.
Or something like that.
But no. There was no waiting. I was too excited. Ironically, I wasn’t even hungry for a snack today but since I’d opened it before leaving home I wanted to at least have a bit of it! So I did, and saved the other half for dessert.
Now. You’d be hard-pressed to find me a Larabar I dislike. Sure, I have my preferred flavors and all – but with how simple they are and given the fact that they’re date and nut based, I can’t say I hate any of them. Not even a little bit.
This blueberry muffin flavor was no exception. But! As with most things in life (gosh darn it!) there is room for improvement. Larabar, I would enjoy a. a stronger blueberry flavor, and b. a little lemon zest. I feel these things will bring your blueberry muffin Larabar to an entirely new level altogether.
Unfortunately, things like this tend to be easier said than done, and here’s where everyone at Larabar is throwing up their arms and asking me if I want to start making them. In which case the answer is surely!
Have you ever tried buckwheat before?
What’s your favorite Larabar flavor?
(and as for putting this song in your head after reading the title of this post? you’re welcome. don’t hate me. please?)