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Ingredients
| buckwheat flour: 3/4 cup |
| Whole wheat pastry flour: 3/4 cup |
| baking powder: 1 1/2 tsp |
| baking soda: 1/2 tsp |
| salt: 1/4 tsp |
| buttermilk: 1 cup |
| nonfat milk: 3/4 cup |
| honey: 1 Tbl |
| eggs: 2 (large) |
| canola oil - for salads, woks and light frying: 2 Tbl |
| blueberries: 2 cups (divided) |
| maple syrup: 1/2 cup |
Blueberry Buckwheat Pancakes
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
10 min -
Servings
4 serving(s)
Tags
- In a big bowl, whisk the flours, baking powder, baking soda, and salt together.
- In another bowl, beat the buttermilk, nonfat milk, honey, eggs, and oil together.
- Stir the liquid mixture into the dry ingredients, mixing just to combine.
- Stir in 1 cup berries.
- Preheat a large nonstick skillet or griddle over medium heat.
- Ladle the batter onto the skillet with a ¼ cup measure.
- Turn pancakes when they are golden brown on the bottom and bubbles are forming on top, about 1 ½ minutes.
- Cook the other side until golden brown, about 1 ½ minutes.
- Serve topped with more blueberries and maple syrup.