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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

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

  1. In a large bowl whisk together dry ingredients: flour/s, baking powder,walnuts, baking soda and salt. Set aside
  2. In a medium bowl, beat buttermilk, almond milk, honey, eggs, orange peel and oil together.
  3. Preheat a large nonstick griddle over a medium flame.
  4. Stir the wet ingredients into the dry ingredients, mixing just till combined.
  5. Gently fold in 1 cup of berries.
  6. Ladle about a 1/4-cup of batter onto the griddle
  7. 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.
  8. Cook the other side until golden brown, about 1 1/2 minutes.
  9. Serve with remaining blueberries and the maple syrup.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 700Total Fat: 20gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 106mgSodium: 721mgCarbohydrates: 116gFiber: 10gSugar: 41gProtein: 20g

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