blueberry buckwheat pancakes
Buckwheat, a whole grain in these delicious pancakes, contains a phytochemical that might have a beneficial effect on blood glucose levels.
prep time
cook time
method
Stove Top
yield
6 ...serving size: 2 pancakes
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 teaspoon salt
- 1/4 cup refrigerated or frozen egg product, thawed, or 1 egg, slightly beaten
- 1 1/4 cups buttermilk or sour milk
- 1 tablespoon cooking oil
- 1/4 teaspoon vanilla
- 3/4 cup fresh or frozen blueberries, thawed
How To Make blueberry buckwheat pancakes
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Step 1In a medium bowl - Stir together buckwheat flour, whole wheat flour, sugar, baking powder, baking soda, and salt.
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Step 2Make a well in center of flour mixture; set aside.
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Step 3In a small bowl - Beat egg slightly; stir in buttermilk, oil, and vanilla.
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Step 4Add buttermilk mixture all at once to flour mixture.
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Step 5Stir just until combined but still slightly lumpy.
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Step 6Stir in blueberries.
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Step 7Heat a lightly greased griddle or heavy skillet over medium heat until a few drops of water sprinkled onto griddle dance across the surface.
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Step 8For each pancake - Pour a scant 1/4 cup batter onto hot griddle.
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Step 9Spread the batter into a circle that's about 4 inches in diameter.
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Step 10Cook over medium heat until pancakes are brown, turning to cook second sides when pancakes are bubbly and edges are slightly dry (1 to 2 minutes per side).
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Step 11Serve immediately or keep warm.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Breakfast
Category:
Other Breads
Category:
Pancakes
Culture:
American
Ingredient:
Flour
Method:
Stove Top
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