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Organic Buckwheat Blueberry Pancakes

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by: Dee






Super healthy pancakes with blueberries that pop in your mouth! Adapted from Food Network Ellie Krieger




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ingredients

Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

serves: 4

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
VIEW DETAILED NUTRITION

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preparation

9490a1dc2b0f659c0ccbbd048e7c1320b29e075b.jpg 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.

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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