Blueberry Buckwheat Pancakes

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 3/4 cup buckwheat flour
• 3/4 cup whole wheat pastry flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 3/4 cup nonfat milk
• 1 tablespoon honey
• 2 large eggs
• 2 tablespoons canola oil
• 2 cups blueberries, divided
• 1/2 cup real maple syrup

Recipe

• 1 in a big bowl, whisk the flours, baking powder, baking soda, and salt together.
• 2 in another bowl, beat the buttermilk, nonfat milk, honey, eggs, and oil together.
• 3 stir the liquid mixture into the dry ingredients, mixing just to combine.
• 4 stir in 1 cup berries.
• 5 preheat a large nonstick skillet or griddle over medium heat.
• 6 ladle the batter onto the skillet with a ¼ cup measure.
• 7 turn pancakes when they are golden brown on the bottom and bubbles are forming on top, about 1 ½ minutes.
• 8 cook the other side until golden brown, about 1 ½ minutes.
• 9 serve topped with more blueberries and maple syrup.