Buckwheat-Blueberry Pancakes

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Preparation info
  • Makes

    6

    Servings
    • Difficulty

      Easy

Appears in
Healthy in a Hurry

By Karen Ansel and Charity Ferreira

Published 2012

  • About

Tart-sweet blueberries give these tender pancakes bursts of fruit flavor; if you have extra fresh berries on hand, use them as a garnish. Freeze leftover pancakes in a zippered plastic bag, between sheets of waxed paper, for up to 1 month.

Ingredients

  • all-purpose flour, cups ( oz/200 g)
  • buckwheat flour

Method

  1. In a large bowl, stir together flours, baking powder, baking soda, and salt. In a small bowl, whisk together eggs, buttermilk, and 2 tablespoons oil until well blended. Stir egg mixture into flour mixture just until blended, then gently fold in blueberries.