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Blueberry Buckwheat Pancakes

 
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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!

Yield

4

servings

Prep

9

min

Cook

9

min

Ready

19

min

Trans-fat Free, Good source of fiber
 

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.

 

* not incl. in nutrient facts

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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?

 

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