Blueberry Buckwheat Pancakes
- 3/4 cup buckwheat flower
- 3/4 cup all-purpose flour
- 2 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 Eggs
- 1 3/4 cups milk, 2% lactose-free
- 2 tablespoons vegetable oil
- 1 teaspoon pure vanilla extract
- 2 cups Fresh blueberries
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
In a large bowl, whisk together the flours, sugar, baking powder, baking soda and salt. In a smaller bowl, beat the eggs, then add the milk, oil and vanilla and mix well. Stir the wet ingredients into the dry ingredients and mix to combine.
Preheat a griddle or large skillet over a medium heat. Using a 1/4 measuring cup, pour the batter onto the griddle. Gently place several blueberries all over the surface of the pancakes. Flip the pancakes when bubbles start to form around the edges, and when the bottoms are golden brown. Cook on the other side until golden brown, about 2 more minutes. Remove to a plate and cover to keep warm while the other pancakes are cooking.
Top the pancakes with additional blueberries and syrup before serving, if desired.