Buckwheat and Blueberry Pancakes
Buckwheat is not actually a grain although most people think it is, which makes sense since it is often categorized in the grain group and used as a grain. Surprisingly, it is a fruit. Because it is not a grain, it can be enjoyed by populations sensitive to wheat and other grains, including those with celiac disease.
Buckwheat and Blueberry Pancakes
Yield:
4 servings
Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Ingredients
- 3/4 cup buckwheat flour
- 3/4 cup whole-wheat pastry flour
- 1 1/2 tsp baking powder
- 1/4 cup walnuts, finely chopped
- 1/2 tsp baking soda
- 1/4 tsp sea salt or my herbs de provence
- 1 cup buttermilk
- 3/4 cup almond milk
- 1 Tbsp honey
- 2 large eggs , lightly beaten (organic)
- 2 Tbsp grapeseed oil 1 tsp grated orange peel
- 2 cups fresh blueberries, divided into 1 cup each
- 1/2 cup maple syrup (genuine)
Instructions
- In a large bowl whisk together dry ingredients: flour/s, baking powder,walnuts, baking soda and salt. Set aside
- In a medium bowl, beat buttermilk, almond milk, honey, eggs, orange peel and oil together.
- Preheat a large nonstick griddle over a medium flame.
- Stir the wet ingredients into the dry ingredients, mixing just till combined.
- Gently fold in 1 cup of berries.
- Ladle about a 1/4-cup of batter onto the griddle
- Flip the pancake when bubbles have forms just about to the edge of the pancake and the edges are just turning a golden brown, about 1 1/2 minutes.
- Cook the other side until golden brown, about 1 1/2 minutes.
- Serve with remaining blueberries and the maple syrup.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 700Total Fat: 20gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 106mgSodium: 721mgCarbohydrates: 116gFiber: 10gSugar: 41gProtein: 20g
