15
Blueberry Buckwheat Pancakes
The natural nuttiness of the buckwheat flour adds great flavor to
these low-in-fat pancakes. You can eat these for breakfast without
the guilt!
Makes about 20 pancakes
1
cup unbleached, all-purpose flour
½
cup buckwheat flour
1½
teaspoons baking powder
½
teaspoon baking soda
½
teaspoon ground cinnamon
¼
teaspoon kosher salt
1½ cups buttermilk
2
large eggs
2
tablespoons maple syrup
½
teaspoon pure vanilla extract
1
cup fresh or frozen (thawed) blueberries (if using frozen
blueberries, toss with 2 tablespoons of the flour being
used in the recipe)
Unsalted butter, for greasing the pan
1. Put the flours, baking powder, baking soda, cinnamon and salt
together in the blender jar. Select Low and blend to “sift” for 30
seconds. Transfer to a medium mixing bowl; reserve.
2. Put the buttermilk, eggs, maple syrup and vanilla into the
blender jar. Select Low and blend until completely combined,
about 20 seconds.
3. Pour the liquid mixture over the dry ingredients and gently fold
with a spatula to just combine. Add the blueberries and gently
fold once or twice.
4. Preheat a griddle over medium heat. Once preheated, melt a
small amount of butter to just coat the pan. Drop batter using a
¼-cup measure. Cook pancakes until bubbles form, about 2
minutes; flip and cook until done, another 1 to 2 minutes. Repeat
with remaining batter.
5. Transfer to warm plates for serving. As you finish each round of
pancakes, you can keep them warm on a wire rack placed on a
baking sheet inside a low oven (200°F).
Nutritional information per serving (per pancake):
Calories 54 (14% from fat) • carb. 9g • pro. 2g • fat 1g • sat. fat 0g
• chol. 20mg • sod. 113mg • calc. 44mg • fiber 0g
