Blueberry Buckwheat With Flaxseed Pancakes |
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Prep Time: 0 Minutes Cook Time: 2 Minutes |
Ready In: 2 Minutes Servings: 4 |
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Who says pancakes R4 Breakfast only? Not!!!!! Ingredients:
3/4 cup buckwheat flour |
1/2 cup whiteflour |
1/4 cup flaxseed flour (grind flaxseed in coffee mill) |
1 tsp salt |
1 3/4 tsp baking powder |
1-2 eggs |
3 tbsp melted butter |
1-1/4 cups milk |
2 tbsp molasses |
1 cup blueberries |
Directions:
1. Combine dry ingredients in a large bowl sifted or stired
2. combine liquid ingreients and slowly add to dry mixture.
3. Stir untill moistened. Let this mixture sit for 1-2 hours for lighter cakes.
4. Add Blueberries stir gentle
5. Pour batter about 1/4 cup for each cake, onto hot greased griddle.
6. Cook until tops of pancakes are bubbly and edges appear dry, 1 to 1 1/2 minutes. Turn over to brown other side.
7. Serve with maple syrup and butter, honey or molasses
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