Blueberry Buckwheat Pancakes

Ingredients

Directions

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.

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.