Blueberry Buckwheat Pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 28
Ingredients
Buckwheat, 1 cupBuckwheat., 1/2 cup cooked, 1 serving**Flax Seed Meal (ground flax), 4 tbspCinnamon, ground, 1 tspNutmeg, ground, .5 tsp Baking Powder, 2 tspOil for cooking (1 Tbsp)Blueberries, frozen (unsweetened), .5 cup, unthawed (remove)Banana, fresh, 1 medium (7" to 7-7/8" long) (remove)Egg, fresh, 1 large (remove)Buttermilk, lowfat, 1.5 cup (remove)
Mix dry ingredients: buckwheat flour, flaxseed, cinnamon, nutmeg, baking powder.
In a separate bowl, mash the banana, beat in the egg with a fork, mix in the buttermilk.
Mix with wet ingredients into the dry ingredients with a fork. When the batter is smooth, mix in the blueberries and the cooked buckwheat groats (kasha).
Heat a pan to medium. Add just enough oil for cooking.
Spoon batter into hot pan. Allow to cook 1-2 minutes on one side before turning. Cook through on the other side until done.
Serve with real butter and real maple syrup if desired. I eat them just as they are, and I freeze the leftovers for easy microwave breakfasts on a later date.
Number of Servings: 28
Recipe submitted by SparkPeople user ANNEROUSSEAU.
In a separate bowl, mash the banana, beat in the egg with a fork, mix in the buttermilk.
Mix with wet ingredients into the dry ingredients with a fork. When the batter is smooth, mix in the blueberries and the cooked buckwheat groats (kasha).
Heat a pan to medium. Add just enough oil for cooking.
Spoon batter into hot pan. Allow to cook 1-2 minutes on one side before turning. Cook through on the other side until done.
Serve with real butter and real maple syrup if desired. I eat them just as they are, and I freeze the leftovers for easy microwave breakfasts on a later date.
Number of Servings: 28
Recipe submitted by SparkPeople user ANNEROUSSEAU.
Nutritional Info Amount Per Serving
- Calories: 42.6
- Total Fat: 0.9 g
- Cholesterol: 8.1 mg
- Sodium: 51.0 mg
- Total Carbs: 7.2 g
- Dietary Fiber: 1.2 g
- Protein: 1.9 g
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