Organic Buckwheat Blueberry Pancakes

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Organic Buckwheat Blueberry Pancakes
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Organic Buckwheat Blueberry Pancakes

Added by: on Jul 20th, 2011
Super healthy pancakes with blueberries that pop in your mouth! Adapted from Food Network Ellie Krieger
Prep Time:
10 min
Cook Time:
5 min
Ready In:
15 min



Original Recipe Yield: 4 servings (8 pancakes)


  • 3/4 cup buckwheat flour - organic
  • 3/4 cup whole-wheat pastry flour - organic
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk - organic
  • 3/4 cup nonfat milk
  • 1 tablespoon honey - organic
  • 2 large eggs - organic
  • 2 tablespoons canola oil
  • 2 cups blueberries, divided - organic I also didn't divide my blueberries, I threw them all in to the batter!
  • * real maple syrup for serving - organic
Nutrition Facts
Organic Buckwheat Blueberry Pancakes

Servings Per Recipe: 4

Amount Per Serving

Calories: 369

  • Total Fat: 11.9 g
  •     Saturated Fat: 2.3 g
  •     Trans Fat: 0 g
  • Cholesterol: 98.8 mg
  • Sodium: 423.7 mg
  • Total Carbs: 55.4 g
  •     Dietary Fiber: 4.7 g
  •     Sugars: 18 g
  • Protein: 13.1 g

how is this calculated?

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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.


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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