Categories: Blueberries, Breakfast, Pancakes
Ingredients
- 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
Directions
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In a big bowl, whisk the flours, baking powder, baking soda, and salt together.
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In another bowl, beat the buttermilk, nonfat milk, honey, eggs, and oil together.
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Stir the liquid mixture into the dry ingredients, mixing just to combine.
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Stir in 1 cup berries.
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Preheat a large nonstick skillet or griddle over medium heat.
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Ladle the batter onto the skillet with a ¼ cup measure.
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Turn pancakes when they are golden brown on the bottom and bubbles are forming on top, about 1 ½ minutes.
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Cook the other side until golden brown, about 1 ½ minutes.
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Serve topped with more blueberries and maple syrup.