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Blueberry Buckwheat Pancakes

Yum

June 15, 2013 By Mary Leave a Comment

Since this was my first time cooking with buckwheat, I decided to do a little research on it. And to my surprise, it’s not wheat at all, but more like a seed or achene. And to top it off its * gluten free!

Okay, enough about the buckwheat, on to the pancakes! My favorite thing about these pancakes is the blueberries! I typically eat fresh blueberries with oatmeal almost every morning, so this is a great alternative to my usual oatmeal. (I hate missing out on my daily serving of blueberries.) Give these extraordinary pancakes a try, I think you’ll like them.

*This is not a gluten free recipe.

Print

Blueberry Buckwheat Pancakes

Author The Cake Chica

Yield 4

Ingredients

  • ¾ cup buckwheat flour
  • ¾ cup wheat flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup low-fat buttermilk
  • ¾ cup reduced fat milk
  • 1 tablespoon honey
  • 2 large eggs
  • 2 tablespoons canola oil
  • 2 cups fresh or thawed frozen blueberries
  • Cooking spray
  • ½ cup pure maple syrup

Instructions

  1. In a large bowl, whisk together the flours, baking powder, baking soda, and salt. In a medium bowl, beat together the buttermilk, reduced fat milk, honey, eggs, and oil. Stir the wet ingredients into the dry ingredients, folding just to combine. Over mixing can make your pancakes rubbery. The batter should be somewhat lumpy. Fold in 1 cup of the blueberries.
  2. Coat a large nonstick griddle or skillet with cooking spray and preheat over medium heat. Use a ¼ cup measure to ladle the batter onto the griddle or skillet. Flip the pancakes when they are golden brown on the bottom and bubbles are forming on the top, about 1 ½ minutes. Cook the other side until golden brown, about another 1 ½ minutes. Keep the pancakes warm in a 200 F oven while you finishing cooking the remaining pancakes.
  3. Serve with remaining blueberries and pure maple syrup.

Courses Breakfast

Cuisine American

Nutrition Facts

Amount Per Serving

Calories 676

% Daily Value

Total Fat 17 g

26%

Saturated Fat 3 g

15%

Cholesterol 135 mg

45%

Sodium 820 mg

34%

Total Carbohydrates 116 g

39%

Dietary Fiber 8 g

32%

Sugars 60 g

Protein 22 g

44%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

 

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Filed Under: Breakfast, On The Lighter Side, Pancakes and Waffles, Recipe Tagged With: Baking powder, Blueberry, Buckwheat, Cook, Cooking spray, maple syrup, Pancake, Sodium bicarbonate

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INTRODUCTION

The Cake Chica

Hi, my name is Mary.  Welcome to my blog. I’m happy to provide quality recipes from cookbooks, family, internet and from my own kitchen. I try to use organic ingredients when cooking and use tried and true ingredients when baking such as: flour, sugar, butter and eggs.

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Enter your name and email and get our newsletter The Monthly Recap delivered to your inbox....you guessed it once a month!
And as a thank you, you'll also receive The Cake Chica's Top 10 Recipes of 2015 with Step-by-Step Photos ebook for FREE!!!
Your information will *never* be shared or sold to a 3rd party.
Enter your name and email and get our newsletter The Monthly Recap delivered to your inbox..... you guessed it, once a month!
And as a thank you, you'll also receive The Cake Chica's Top 10 Recipes of 2015 with Step-by-Step Photos ebook for FREE!!!
Your information will *never* be shared or sold to a 3rd party.