Name: Buckwheat-Blueberry Pancakes
Yield: Makes 6 Servings
Ingredients: baking soda, 1½ tsp; baking powder, 1½ tsp; buckwheat flour, ¾ cup (4 oz/125 g); all-purpose flour, 1¼ cups (6½ oz/200 g); canola oil, 2 Tbsp plus 2 tsp; low-fat (1%) buttermilk, 2½ cups (20 fl oz/625 ml); large eggs, 2; salt, ¼ tsp; fresh or frozen blueberries, 1 cup (4 oz/125 g); pure maple syrup, ½ cup (5½ oz/170 g), warmed

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, 1¼ cups (6½ oz/200 g)
buckwheat flour

Method

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.

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Buckwheat-Blueberry Pancakes

Ingredients

Method

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