Blueberry Buckwheat Pancakes

2019-02-19
  • Yield : 4 servings
  • Prep Time : 10m
  • Cook Time : 10m
  • Ready In : 20m
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Nutritional Info

This information is per serving.

  • Calories

    435 calorie
  • Fat

    11 grams
  • Saturated Fat

    1.5 grams
  • Cholesterol

    110 milligrams
  • Sodium

    640 milligrams
  • Carbohydrate

    73 grams
  • Fiber

    7 grams
  • Protein

    13 grams

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

Method

Step 1

In a large bowl whisk together the flours, baking powder, baking soda and salt. In another bowl, beat together the buttermilk, non-fat 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.

Step 2

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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