Blueberry Buckwheat Pancakes

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!

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