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 eggs 2 T. sugar 1 T. canola oil 1 tsp. vanilla extract 1 cup of fresh blueberries Extra blueberries and fruit for serving (optional) Powdered sugar Maple Syrup 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! |