Blueberry Buckwheat Pancakes with Key Lime Chevre

So continuing on the daily blueberry fest here--of course pancakes are a natural fit!  I still had some stone ground buckwheat flour in the freezer from the farmers market.
Before each holiday Lake Erie Creamery makes their key lime chevre.  I'm addicted I admit it!  There are so many uses for this from sweet to savory.  Here I put it on the pancakes with some blueberry sauce--summer on a plate!
If you cannot get the key lime chevre: mix some fresh chevre with vanilla, key lime juice, powdered sugar and lime zest to taste.

1 ¾ cup buckwheat flour

1 TBS sugar

2 tsp baking powder

1 tsp baking soda

1 tsp salt

1 cup chopped toasted walnuts

2 cups buttermilk *

2 eggs

¼ cup canola oil

Combine dry ingredients (including chopped nuts) in a small bowl.  In a large bowl whisk together wet ingredients.  Add dry to the wet ingredients, mix only to combine and set aside for 10 minutes.  Keep pancakes warm in oven until all are finished. 

*buttermilk lends a tang.  I add 1 TBS lemon per cup of soy milk, almond milk or flax milk.  The milk will curdle from the lemon, it’s a natural occurrence.

Blueberry sauce:

Basically a small batch my blueberry preserves but not cooked as long:

3 cups blueberries

1 1/2 cups sugar2-3 TBS lime juice

chopped lime peel, optional

Add all ingredients to medium sauce pan and bring to a boil over med-high heat.  Continue to cook at a low boil until it reduces and starts to thciken, about 30 minutes.

Top pancakes with some blueberry sauce, key lime chevre and fresh berries.

Messy but good :)