Buckwheat-Blueberry Pancakes
Enjoy these wholesome and nutritious buckwheat blueberry pancakes for a delightful breakfast or brunch. The aromatic scent of blueberries combined with the warm sweetness of maple syrup makes each bite a comforting and satisfying experience. These pancakes are light and fluffy, perfect for sharing with loved ones for a special morning treat.
— Constant Cookbook
Ingredients
- 1 1/4 cups all-purpose flour
- 3/4 cup buckwheat flour
- 1 1/2 tsp. baking powder
- 1 1/2 tsp. baking soda
- 1/4 tsp. salt
- 2 eggs
- 2 1/2 cups low-fat buttermilk
- 2 Tbs. plus 2 tsp. canola oil
- 1 cup fresh or frozen blueberries
- 1/2 cup maple syrup, warmed
Instructions
- In a large bowl, stir together the all-purpose flour, buckwheat flour, baking powder, baking soda and salt. In a small bowl, whisk together the eggs, buttermilk and the 2 Tbs. oil until well blended. Stir the egg mixture into the flour mixture just until blended, then gently fold in the blueberries.
- Preheat an oven to 200°F.
- Heat a 12-inch nonstick fry pan or a nonstick griddle over medium heat. Coat the pan lightly with the 2 tsp. oil and carefully wipe out any excess with a paper towel. Pour the batter into the pan in about 1/3-cup portions. Cook until the pancakes are browned underneath and bubbles form on the surface, about 2 minutes. Flip the pancakes over and cook until browned on the other side, 1 1/2 to 2 minutes more. Transfer the pancakes to a platter and keep warm in the oven while you cook the remaining pancakes.
- Serve the pancakes warm with maple syrup. Serves 6.
- Adapted from Williams-Sonoma <i>Healthy in a Hurry,</i> by Karen Ansel, MS, RD and Charity Ferreira (Weldon Owen, 2011).
Yield
Serves 6.
Comments
No comments found.