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Simple Buckwheat-Almond Pancakes

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These Blueberry–Walnut Buckwheat Pancakes were created with one goal in mind: to support your brain while still feeling like a cozy, comforting breakfast. Built around the principles of the MIND diet, this recipe brings together ingredients that research links to better cognitive aging, memory, and metabolic health — without the blood-sugar crashes that traditional pancakes often cause.
Instead of refined flour, these pancakes use buckwheat and almond flour, providing slow-digesting carbohydrates, magnesium, and protein to help keep glucose steady and energy consistent. Wild blueberries add a natural sweetness along with powerful anthocyanins that have been associated with improved brain signaling and memory. Walnuts contribute plant-based omega-3 fats and polyphenols that support inflammation balance in the brain, while extra-virgin olive oil delivers the healthy fats that form the foundation of the MIND and Mediterranean diets.
To keep this recipe truly low-glycemic, it’s lightly sweetened with liquid stevia, allowing the natural flavors of berries, vanilla, and cinnamon to shine without spiking blood sugar — an important factor for both brain performance and long-term cognitive health.
These pancakes are fluffy, lightly nutty, and just sweet enough, making them perfect for a slow weekend breakfast or a make-ahead weekday meal. Top them with warm berries, yogurt, or a drizzle of olive oil and chopped walnuts for an extra boost of brain-supportive nutrients.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 2

Ingredients

Dry

  • ½ cup buckwheat flour
  • ¼ cup almond flour
  • 1 Tbsp ground flaxseed
  • 1 tsp baking powder
  • ½ tsp cinnamon
  • Pinch salt

Wet

  • 2 eggs
  • ¾ cup unsweetened almond milk
  • 1½ Tbsp extra-virgin olive oil
  • 1 tsp vanilla extract
  • 1 –2 tsp maple syrup or monk fruit optional, low-glycemic

Add-Ins

  • ½ cup wild blueberries fresh or frozen
  • ¼ cup chopped walnuts

Instructions

  • In a bowl, whisk together all dry ingredients.
  • In a separate bowl, whisk eggs, almond milk, olive oil, vanilla, and sweetener.
  • Combine wet and dry ingredients. Let batter rest 5 minutes (buckwheat absorbs liquid).
  • Fold in blueberries and walnuts.
  • Heat a non-stick skillet over medium. Lightly coat with olive oil.
  • Pour batter into pancakes (~¼ cup each).
  • Cook 2–3 minutes per side until golden and s

Notes

 
  • Letting the batter rest improves texture, as buckwheat absorbs liquid.
  • Leftover pancakes can be refrigerated up to 3 days or frozen and reheated gently.