Recipe for Blueberry Buckwheat Pancakes
Happy Friday! I am so glad my weekend has already started. It was a busy week at work for me. I work for Healthy Utah, the worksite wellness program for the state. Every year we have a conference for our wellness council members. The conference was yesterday and it went really well. We had speakers address nutrition and physical activity at work, tobacco free worksites, and we also launched a new “Work Well” Challenge. It was a lot of work, but everything went well. I am still glad it is over though:)
The other night we made breakfast for dinner. We do this a lot because we rarely have time to make anything fancy or special in the morning. I usually just eat my oatmeal at my desk. I’ve been wanting to try buckwheat flour for awhile, so we made Blueberry Buckwheat Pancakes.
Buckwheat flour has a rich, nutty flavor and is high in protein and fiber. It is also gluten free. We mixed the buckwheat flour with whole wheat flour. I loved the texture and flavor of these pancakes. They were wholesome and filling. We added in fresh blueberries which really made these pancakes special.
If you are looking for a new healthy breakfast or even dinner option, try these pancakes! This batch made enough for about six people. We had extras, so we put some in the freezer to reheat on busy mornings! Enjoy and have a great weekend!
Blueberry Buckwheat Pancakes
Adapted from Ellie Krieger
1 cup buckwheat flour
3/4 whole wheat flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
1 cup low-fat buttermilk
3/4 cup skim milk
1 T honey
2 T. sugar
1 T. canola oil
1 tsp. vanilla extract
1 cup of fresh blueberries
Extra blueberries and fruit for serving (optional)
In a large bowl whisk together the flours, baking powder, baking soda, salt, and cinnamon. In another bowl, beat together the buttermilk, non-fat milk, honey, eggs, sugar, oil, and vanilla. Stir the wet ingredients into the dry ingredients, mixing only enough to combine them. Stir in berries.
Preheat a large nonstick griddle. You can use a skillet if you don’t have a griddle. Ladle the batter onto the hot griddle or skillet , use about a 1/4 cup batter. Flip the pancake when it is golden brown on the bottom and there are lots of bubbles. Don’t flip them too soon. Cook the other side until golden brown. Serve hot with syrup and extra fruit, if you wish!