Blueberry Buckwheat Pancakes
Blueberry Buckwheat Pancakes
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 435 calorie
- Total Fat
- 11 grams
- Saturated Fat
- 1.5 grams
- Cholesterol
- 110 milligrams
- Sodium
- 640 milligrams
- Carbohydrates
- 73 grams
- Dietary Fiber
- 7 grams
- Protein
- 13 grams
- Total: 20 min
- Active: 20 min
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 435 calorie
- Total Fat
- 11 grams
- Saturated Fat
- 1.5 grams
- Cholesterol
- 110 milligrams
- Sodium
- 640 milligrams
- Carbohydrates
- 73 grams
- Dietary Fiber
- 7 grams
- Protein
- 13 grams
- Total: 20 min
- Active: 20 min
Ingredients
3/4 cup buckwheat flour
3/4 cup whole-wheat pastry flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
3/4 cup nonfat milk
1 tablespoon honey
2 large eggs
2 tablespoons canola oil
2 cups blueberries, divided
1/2 cup real maple syrup
Directions
- In a large bowl, whisk together the flours, baking powder, baking soda and salt. In another bowl, beat together the buttermilk, nonfat milk, honey, eggs, and oil. Stir the wet ingredients into the dry ingredients, mixing only enough to combine them. Stir in 1 cup of berries.
- Preheat a large nonstick griddle or skillet over a medium flame. Ladle the batter onto the skillet with a 1/4-cup measure. Flip the pancake when it is golden brown on the bottom and bubbles are forming on top, about 1 1/2 minutes. Cook the other side until golden brown, about 1 1/2 minutes. Serve topped with more blueberries and the maple syrup.
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