Buckwheat Pancakes with Blueberry Caramel Sauce and Fresh Berries
Start your day off right with these buckwheat pancakes drizzled with a delicious blueberry caramel sauce. Topped with fresh berries this recipe is sure to get your day going.
This recipe combines the earthy richness of buckwheat with the sweet tanginess of blueberries. What ties all these flavors together is the Marukan Lite Seasoned Rice Vinegar. In the caramel sauce the vinegar light and slightly tangy flavor cuts through the sweetness of the sugar creating a perfect balance that complements the pancakes well. The symphony of flavors will tantalize your taste buds and leave you craving more.
Whether you’re whipping up a special weekend brunch or treating yourself to a weekday breakfast, these Buckwheat Pancakes with Blueberry Caramel Sauce are the way to go. Give this sweet and savory breakfast a try!
Get more breakfast recipes here.
Buckwheat Pancakes with Blueberry Caramel Sauce and Fresh Berries
Ingredients
- 1 cup sugar
- ¼ cup plus 2 teaspoons Marukan Lite Seasoned Rice Vinegar , divided
- 10 ounces fresh or frozen blueberries
- 1 ½ cups buckwheat flour
- 1 teaspoon baking powder
- ½ teaspoon kosher or fine sea salt
- ¼ teaspoon baking soda
- 1 ½ cups unsweetened almond milk
- 2 tablespoons maple syrup
- 1 tablespoon melted coconut oil , plus more for cooking the pancakes
- 1 teaspoon pure vanilla extract
- Fresh berries
- Mint , for garnish
Instructions
- Cook sugar in a medium saucepan over medium heat without stirring until it begins to turn golden brown around the edges. Once it starts to brown, stir to incorporate the melted and un-melted sugar. Continue to cook, stirring occasionally, until all sugar is melted, and it turns a deep amber color (like an old penny) 6–8 minutes.
- Remove pan from heat and carefully add ¼ cup vinegar. The mixture will bubble and seize. Add the berries, return pan to heat, cook, stirring occasionally until the mixture is no longer seized and the berries are softened, 6–8 minutes. Let cool. Leftover sauce can be stored covered in the refrigerator for up to one week.
- In a medium mixing bowl, combine almond milk, 2 teaspoons vinegar, maple syrup,1 tablespoon melted coconut oil, and vanilla.
- In another mixing bowl, whisk together the buckwheat flour, baking powder, salt, and baking soda. Make a well in the center and pour the wet ingredients into the well. Whisk until smooth with no lumps.
- Heat a non-stick griddle or pan over medium heat and grease well with coconut oil. Add ¼ cup batter for each pancake to the griddle once hot. Use the back of a spoon if needed to shape into rounds. Cook until bubbles form on the top and the edges look dry, 2–3 minutes, flip and cook for another 30–60 seconds. Continue until the rest of the batter is used.
- Serve pancakes with caramel sauce, fresh berries, and a mint sprig.
Nutrition
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
