Blueberry Buckwheat Pancakes

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  • Makes: 6 servings
  • Serving Size: 2 pancakes

Blueberry Buckwheat Pancakes

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Directions

  1. In a medium bowl, stir together buckwheat flour, whole wheat flour, sugar, baking powder, baking soda, and salt. Make a well in center of flour mixture; set aside.
  2. In a small bowl, beat egg slightly; stir in buttermilk, oil, and vanilla. Add buttermilk mixture all at once to flour mixture. Stir just until combined but still slightly lumpy. Stir in blueberries.
  3. Heat a lightly greased griddle or heavy skillet over medium heat until a few drops of water sprinkled onto griddle dance across the surface. For each pancake, pour a scant 1/4 cup batter onto hot griddle. Spread the batter into a circle that's about 4 inches in diameter.
  4. Cook over medium heat until pancakes are brown, turning to cook second sides when pancake surfaces are bubbly and edges are slightly dry (1 to 2 minutes per side). Serve immediately or cover loosely with foil and keep warm. Makes 6 (2-pancake) servings.
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Nutrition Facts (Blueberry Buckwheat Pancakes)

  • Per serving:
  • 132 kcal cal.,
  • 3 g fat
  • (1 g sat. fat,
  • 2 mg chol.,
  • 244 mg sodium,
  • 22 g carb.,
  • 3 g fiber,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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