Organic Buckwheat Blueberry Pancakes
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Super healthy pancakes with blueberries that pop in your mouth! Adapted from Food Network Ellie Krieger
ingredients
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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
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
preparation
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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