1 tsp unrefined coconut oil
1/4 cup buckwheat flour
1/4 cup chickpea flour
1 tsp turbinado or brown sugar
1/4 tsp baking powder
1/8 tsp ground cinnamon
1/8 tsp ground cardamom
1/8 tsp vanilla extract
1/2 cup water
small handful (app. 1/4 cup) frozen blueberries
1-2 TBSP raw almond butter, to taste
Add the coconut oil to a nonstick pan over medium heat. While it heats, measure out and whisk together all other ingredients, except blueberries and almond butter. The batter will be very thick, but still pourable.
By now, your skillet should be ready. Swirl the oil around the skillet and immediately add the batter. Sprinkle the berries over the surface. Cover and cook until the edges are visibly cooked (this allows for easy flipping, even with the very large pancake), about 3 minutes. Flip and cook, uncovered, until cooked through, another 2 minutes or so.
Transfer to a plate, blueberry-side up. When just cool enough to handle, spread the almond butter on one half. Fold in half and serve with strong black coffee.