The weekend is almost here! Savor it with a comforting plate of pancakes that are delicious and good for you too!
This recipe calls for buckwheat flour.....haven't tried this kind of flour yet? Oh well it's a must! With health benefits that outweigh it's boring cousin, white flour, it's a nutritional powerhouse full of fiber, amino acids, protein, vitamin B and niacin. And it provides a greater richer nuttier flavor to your pancakes and other baked goods. Pair it with antioxidant-filled blueberries and you have yourself a great start to the weekend!
Buckwheat Pancakes with Blueberries
- 3/4 cup buckwheat flour
- 3/4 cup whole-wheat pastry flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 3/4 cup nonfat milk
- 1 tablespoon honey
- 2 large eggs
- 2 tablespoons canola oil
- 2 cups blueberries, divided
- 1/2 cup real maple syrup
In a large bowl whisk together the flours, baking powder, baking soda and salt. In another 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. Stir in 1 cup of berries.
Preheat a large nonstick griddle or skillet over a medium flame. Ladle the batter onto the skillet with a 1/4-cup measure. Flip the pancake when it is golden brown on the bottom and bubbles are forming on top, about 1 1/2 minutes. Cook the other side until golden brown, about 1 1/2 minutes. Serve topped with more blueberries and the maple syrup.
1 serving (2 avg. size pancakes) 150 calories
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