Blueberry - Buckwheat Pancakes |
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Prep Time: 20 Minutes Cook Time: 2 Minutes |
Ready In: 22 Minutes Servings: 8 |
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A Better homes and Garden recipe from Diabetic Living whole grain recipes. We love these pancakes with wild blueberries! Ingredients:
1/2 cup buckwheat flour |
1/2 cup whole wheat flour |
1 tablespoon sugar |
1/2 teaspoon baking powder |
1/4 teaspoon baking soda |
1/4 salt |
1 1/4 cups buttermilk |
1 egg (lightly beaten or 1/4 cup frozen egg product, thawed) |
1 tablespoon canola oil |
1/4 teaspoon vanilla |
3/4 cup blueberries (frozen or fresh) |
Directions:
1. In a medium bowl, combine first 6 ingredients. In a small bowl, combine buttermilk, egg product, oil, vanilla. Add to flour mixture; stir until moistened {batter should be lumpy} stir in berries.
2. For each pancake: Pour about 1/4 cup batter onto hot, lightly greased griddle. Spread to 4 inch circle. Cook over medium heat for 2 - 4 minutes or until golden brown, turning to secound side when pancakes have bubbly surfaces and edges are slightly dry. Serve warm.
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