Blueberry Buckwheat Pancakes recipe


  • 3/4 cup buckwheat flour
  • 3/4 cup whole wheat pastry flour (see substitutes)
  • 1-1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup buttermilk (or mix little water to fat free plain yogurt to make 1 cup)
  • 3/4 cup milk (fat free, 1%, 2% fat all work)
  • 1 tbsp honey
  • 4 egg whites (or see Egg substitutes )
  • 2 tbsp canola oil (or any other vegetable oil)
  • 1 cup blueberries + few for garnish
  • Honey to serve (or maple syrup)

Cooking Instructions

Beat the egg whites lightly.Blueberry Buckwheat Pancakes Recipe from scratch

Add rest of the wet ingredients to the beaten egg and mix well.

In another bowl, mix the dry ingredients together. Stir the wet ingredients into the dry ingredients, mixing only enough to combine them. Stir in 1 cup of berries.

Preheat a large nonstick griddle or skillet over a medium flame. Ladle the batter onto the skillet with a 1/4-cup measure.

Flip the pancake when it is golden brown on the bottom and bubbles are forming on top, about 1 1/2 minutes.

Cook the other side until golden brown, about 1 1/2 minutes.

I served it with honey and blueberries

12 Mar 2011     800 views     NON-Vegetarian       Bakeries > Cakes

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