Buckwheat Pancakes with Blueberry Sauce

1 cup buckwheat flour

1/2 cup white flour

1 1/2 cups almond milk

1 egg (optional)

3 tbs brown sugar

Mix all ingredients in a large mixing bowl and let stand while you heat up the skillet. If the batter is to thick add a little more milk.

For Syrup:

2 cups frozen blueberries

1 tbs corn starch

1 tbs maple syrup

While the pancakes are cooking add the blueberries to a sauce pan over medium heat. Once the juice starts to form add the corn starch and cook down until you have blueberries with a thick sauce. Then add the syrup for a little more sweetness.

Top the pancakes with the blueberry mixture and either crumbled pecans or walnuts and serve. No need for additional syrup.