Calendula flowers seem to be filled with sunshine, and since back in the depths of winter this year, these pancakes been my favorite breakfast. I cook up a batch at a time, put the extra pancakes in the fridge (after letting them cool) and toast them in a toaster oven for breakfast for the next couple of days. With not just calendula, but blueberries and nettle, these pancakes are packed full of goodness. The bright amber calendula petals and purpley-blue berries compliment each other nicely.
- 1 c. buckwheat flour
- 1 tsp. baking powder
- a couple of handfuls of calendula petals (not the whole flowers!)
- a handful of dried nettle leaf
- 1 c. milk (or milk substitute)
- 2 eggs
- 2 tbls. coconut or olive oil
- 1 c. wild blueberries
- Mix the dry ingredients well. The calendula petals have a tendency to sit on top, but don’t worry: They’ll blend in to the other ingredients once you add the liquids.
- Add milk, eggs, and oil. Mix.
- Add blueberries, and mix in.
- I use a 1/3 measuring cup to portion the batter out and cook on the stove top just like any other pancake. I end up with 7-8 pancakes, depending on how generously I measure.
- Add your toppings of choice and enjoy!