Blueberry Buckwheat Pancakes
Ingredients
The batter
-
1
cup
buckwheat flour
-
¾
cup
whole wheat flour
-
1½
tsp
baking powder
-
½
tsp
baking soda
-
¼
tsp
salt
-
½
tsp
cinnamon
-
1
cup
low-fat buttermilk
-
¾
cup
skim milk
-
1
Tbsp
honey
-
2
large
eggs
-
2
Tbsp
sugar
-
1
Tbsp
canola oil
-
1
tsp
vanilla extract
-
1
cup
fresh blueberries
For serving
-
to taste
extra blueberries and fruit
-
to taste
powdered sugar
-
to taste
maple syrup
Instructions
- 1. In a large bowl, whisk together the buckwheat flour, whole wheat flour, baking powder, baking soda, salt, and cinnamon.
- 2. In another bowl, beat together the buttermilk, skim milk, honey, eggs, sugar, canola oil, and vanilla extract.
- 3. Stir the wet ingredients into the dry ingredients, mixing just to combine.
- 4. Gently fold in the fresh blueberries.
- 5. Preheat a nonstick griddle or skillet.
- 6. Ladle about ¼ cup of batter onto the hot surface for each pancake.
- 7. Flip the pancakes when golden brown on the bottom and bubbles form on top.
- 8. Cook the other side until golden brown and serve hot with syrup and extra fruit.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
5g
Total carbohydrates
45g
Total protein
8g
Sodium
300mg
Cholesterol
70mg
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