1 cup (240ml) buckwheat flour
1 teaspoon (5ml) baking powder
½ teaspoon (3ml) baking soda
1/2 tablespoon (12ml) brown sugar
Pinch of salt
¾ cup (180ml) buttermilk
2 tablespoons (30ml) butter, melted
½ teaspoon (3ml) vanilla extract
Zest of ½ orange
For topping: whipped cream, honey, blueberries
Preheat oven to 200oF (95oC).
Add buckwheat flour, baking powder, baking soda, brown sugar, salt, to a bowl and stir to combine.
Add buttermilk to a second bowl. Crack eggs into bowl and beat. Add melted butter and vanilla and mix in. Add orange zest and mix.
Pour wet ingredients into dry ingredients, stirring to combine.
Stir in blueberries.
Melt coconut oil in skillet. Spoon some batter into heated skillet.
Cook until you see small bubbles coming up on the edges of the pancake. Slide a lifter under the pancake to check. Flip and cook the other side.
Top with whipped cream, honey, and blueberries.