Blueberry buckwheat pikelets - gluten free! | Veggie Mama

Blueberry buckwheat pikelets {gluten-free}

  • Author: Stacey Roberts | Veggie Mama


Super light and fluffy health bombs!



  • 1 cup buckwheat flour
  • 1 tablespoon baking powder
  • 1/2 cup blueberries
  • 1/4 cup coconut sugar
  • 1 pinch salt
  • 1 large egg
  • 3/4 cups milk


  1. Mix dry ingredients together, then add milk and egg and stir to combine.
  2. Drop 1/4 cupful in a greased frying pan over medium heat. When golden-brown on the underside and beginning to set on top, flip for another few minutes until cooked through.


The batter will be even better if you leave it to sit for about 30 minutes before frying.

1/4 of a teaspoon of bicarb would be a great addition if you have it.