Hearty Wholegrain Blueberry Pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
7 large organic eggs3 cups organic whole raw milk1 teaspoon organic blackstrap molasses3 Tablespoons baking powder4 Tablespoons organic raw sugar1/2 cup organic buckwheat flour1 cup organic hard red winter wheat (ground very fine)1 cup organic hard white wheat (ground very fine)3 cups organic whole raw milk1 T. organic unprocessed coconut oil16 oz frozen and thawed wild blueberries
beat eggs well, and beat until foamy. Add black strap molasses, mix well. Sift all dry ingredients into wet ingredients and fold ingredients together until well mixed. Add blueberries and sir gently until mixed into batter.
Grease pancake griddle well with coconut oil. Heat griddle, (about #4 on electric stove).(When griddle is hot enough so that a drop of water sizzles when dropped unto griddle, pour about 1/3 cup pancake batter onto griddle. Each pancake takes about 7 minutes until done. (about 4 min on one side,
3 on the other. (Times may vary with different stoves.)
Hint, I save time by using a two burner griddle plus another large round griddle. Makes about 20 large pancakes.
Number of Servings: 20
Recipe submitted by SparkPeople user RUTHEMARCHANT.
Grease pancake griddle well with coconut oil. Heat griddle, (about #4 on electric stove).(When griddle is hot enough so that a drop of water sizzles when dropped unto griddle, pour about 1/3 cup pancake batter onto griddle. Each pancake takes about 7 minutes until done. (about 4 min on one side,
3 on the other. (Times may vary with different stoves.)
Hint, I save time by using a two burner griddle plus another large round griddle. Makes about 20 large pancakes.
Number of Servings: 20
Recipe submitted by SparkPeople user RUTHEMARCHANT.
Nutritional Info Amount Per Serving
- Calories: 152.1
- Total Fat: 9.6 g
- Cholesterol: 81.4 mg
- Sodium: 260.6 mg
- Total Carbs: 24.0 g
- Dietary Fiber: 2.7 g
- Protein: 6.1 g
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