This recipe is adapted from the family's well-loved Laurel's Kitchen Cookbook and makes roughly 15 small pancakes. Karen added a wild blueberry sauce and whipped cream to this recipe, tweak it to your liking!
½ cup buckwheat flour
½ cup oat flour
1 tsp baking powder
¼ tsp salt
1 ½ tsp brown sugar
1 ½ tsp avocado oil
1 egg, beaten
1 cups ricotta
Zest of 1 lemon
Juice of 1 lemon
2 tsps ghee or butter
1 ½ cup fresh or frozen wild blueberries
1 tsp sugar
¼ cup water
½ tsp cornstarch
Grind up the oats with a food processor until you have a fine flour and some remaining pieces for texture.
Mix all dry ingredients together and set aside.
In a medium sized bowl, whisk together the egg, avocado oil, ricotta, lemon juice, and zest.
Add the wet ingredients into the dry ingredients, adding small amounts of milk until the batter is a consistency that will spread on the griddle. Set aside.
For the wild blueberry sauce, combine all ingredients in a small saucepan and place over medium-low heat until the sauce thickens. Gentle stirring will keep your wild blueberries mostly whole.
Heat your stovetop griddle to medium and melt 1 tsp ghee. Pre-heat oven to 250F degrees.
Using a ladle or clean measuring cup, scoop batter onto hot griddle until they've spread to 3-4" discs. Flip when the surface is covered in bubbles.
Place finished pancakes on a tray and hold warm in the oven as you finish each batch.
When finished, serve pancakes with warmed maple syrup, wild blueberry sauce, whipped cream...whatever you fancy. Enjoy!