Whole-Grain Pancakes & Blueberry Sauce

I am always on the lookout for recipe ideas perfect for a lazy Sunday morning brunch. Being much more of an egg person, pancakes have never been my go-to until lately, and I think the change of heart stems from one thing: blueberries. Summer hits and I will take every excuse to eat blueberries that I can find.

For this I used buckwheat flour and ground flaxseed for a healthier and lighter take that provides a more delicious and nutty flavor than your average pancake. Topped with a rich homemade blueberry sauce and real maple syrup, this brunch borderlines on decadent. So decadent you'll forget its actually pretty healthy for  you. Unless you use as much syrup as I do, then you're on your own.

Whole-Grain Pancakes:

1 cup whole-wheat flour

2/3 cup buckwheat flour

2 tablespoons ground flaxseed

2 tablespoons brown sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

2 cups unsweetened almond milk (or regular milk, if you'd prefer)

2 eggs, separated

3 tablespoons butter and more as needed for the pan

1. Melt the butter in a saucepan. Combine the dry ingredients together in a large bowl.
2. Separate the yolks from the egg whites in two separate small bowls. Whisk (or beat if you have an electric mixer) the egg whites until frothy on top, about 3-4 minutes. Add the milk and melted butter to the yolks and whisk for about 2 minutes.
3. Add the milk mixture to the large bowl of dry ingredients and stir together a few times. Fold in the egg whites and mix together so that the batter is just about smooth, a few lumps are ok.
4. Heat a large skillet and add butter as needed. When it is hot, spoon the batter onto the pan and cook until lightly brown on each side.

Blueberry Sauce: 

1 large pint of blueberries (or two small pints)

1 teaspoon vanilla

Juice of one lemon

1 teaspoon brown sugar

1/2 cup water

Add the ingredients to a small sauce pan and lightly mash the mixture with a wire potato masher a few times. Bring to a boil and then let simmer for about 15-20 minutes, or until the sauce thickens a bit. Set to cool.