Blueberry Buckwheat Pancakes

Name: Blueberry Buckwheat Pancakes
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 1 teaspoons baking soda; 473 milliliters blueberries, divided; 177 milliliters buckwheat flour; 237 milliliters buttermilk; 2 Tbsps canola oil; 2 larges eggs; 1 Tbsp honey; 118 milliliters real maple syrup; 177 milliliters nonfat milk; 0 teaspoons salt; 177 milliliters whole-wheat pastry flour

You can never have too many morn meal recipes, so give Blueberry Buckwheat Pancakes a try. This vegetarian recipe serves 4. One serving contains 466 calories, 13g of protein, and 13g of fat. A mixture of baking powder, buttermilk, canolan oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 20 minutes.

Instructions

Watch how to make this recipe.

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.

Ingredients you will need

Baking Soda

Fat Free Milk

Buttermilk

Berries

Honey

Egg

Salt

Cooking Oil

Equipment you will use

Whisk

Bowl

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.

Equipment you will use

Frying Pan