Blueberry Buckwheat Pancakes
850
Love the combination of buckwheat and whole wheat flour. These pancakes are not too sweet, buttermilk and milk add some creaminess. Blueberries give the extra zing, absolutely delicious!
Ingredients
| ¾ | cup |
buckwheat flour
|
|
| ¾ | cup |
whole-wheat pastry flour
|
|
| 1 ½ | teaspoons |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | cup |
buttermilk
|
|
| ¾ | cup |
milk
nonfat |
|
| 1 | tablespoon |
honey
|
|
| 2 | large |
eggs
|
|
| 2 | tablespoons |
canola oil
|
|
| 2 | cups |
blueberries
divided |
|
| ½ | cup |
maple syrup
real |
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 ¼ cup measure.
Flip the pancake when it is golden brown on the bottom and bubbles are forming on top, about 1½ minutes.
Cook the other side until golden brown, about 1½ minutes.
Serve topped with more blueberries and the maple syrup.
Nutrition Facts
Serving Size 308g (10.9 oz)Amount per Serving
Calories 47122% of calories from fat
% Daily Value *
Total Fat 12g
18%
Saturated Fat 2g
12%
Trans Fat
0g
Cholesterol 112mg
37%
Sodium 342mg
14%
Total Carbohydrate
28g
28%
Dietary Fiber 4g
18%
Sugars g
Protein
24g
Vitamin A 5%
•
Vitamin C 13%
Calcium 21%
•
Iron 23%
* based on a 2,000 calorie diet
How is this calculated?
