Photo: Blueberry Buckwheat Pancakes Recipe
Ingredients
- 3/4 cup buckwheat flour
- 3/4 cup whole-wheat pastry flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 3/4 cup nonfat milk
- 1 tablespoon honey
- 2 large eggs
- 2 tablespoons canola oil
- 2 cups blueberries, divided
- 1/2 cup real maple syrup
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 1/4-cup measure. Flip the pancake when it is golden brown on the bottom and bubbles are forming on top, about 1 1/2 minutes. Cook the other side until golden brown, about 1 1/2 minutes. Serve topped with more blueberries and the maple syrup.
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By nubiansis
Cleveland, OH
on October 30, 2011
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These were great pancakes!!! Followed the recipe to the letter & they came out fluffy and moist. I used 100% whole grain pastry flour. It's a little less harsh. Thanks again Ellie for a fabulous healthy alternative!!
By GrandmaGuenther
Vale, TN
on October 22, 2011
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These were fluffy and tasty. I did separate the eggs and folded in the beaten whites for extra lightness. Much lighter than the recipe on my bag of stone ground flour from Mabry Mill.
By miss.colton
tyngsboro, MA
on July 30, 2011
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i sub'd full-fat yogurt for the buttermilk, regular flour for the pastry flour, and used 1 tablespoon of grapeseed oil for the canola. i put all the ingredients in a blender and blitzed, using it to pour the batter into the pan. they came out great!!! very, very tasty and nutty.
Read all 28 reviews