Almost every weekend we enjoy eating Blueberry Buckwheat Pancakes. This recipe has a combo of whole wheat and buckwheat flours, which gives these pancakes heartiness and health-protective antioxidants and fiber. Below is the recipe. Let me know if you try it and what you think.
¾ cup buckwheat flour
¾ cup whole-grain pastry flour or whole-wheat flour
1½ tsps. baking soda
¼ tsp. salt
1 cup low-fat buttermilk
¾ cup non-fat milk
1Tbsp. honey
2 large eggs
2 Tbsp. canola oil
2 cups fresh or (thawed) frozen unsweetened blueberries
Cooking spray
½ cup pure maple syrup
In a large bowl, whisk together the flours, baking powder, baking soda, and salt. In a medium 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 (the batter will be somewhat lumpy). Stir in 1 cup of the blueberries.
Coat a large non-stick 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 top, about 1½ minutes. Keep the pancakes warm in a 200-degree oven as you finish the remaining ones. Serve topped with the remaining blueberries and maple syrup or honey: my husband prefers honey on top of his pancakes. Yield: 4 servings (makes 12-4-inch pancakes)
This recipe comes from The Tauton Press, Inc., from The Food You Crave: Luscious Recipes for a Healthy Life, by Ellie Krieger (Copyright 2008).