Buckwheat-Flax Blueberry Pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1/4 cup Buckwheat Flour (preferably organic) 1/4 cup Quick Oats (don't use instant) 2 T Whole Ground Flaxseed Meal1 tbsp Coconut Flour 1 T coconut sugar1 large Egg, fresh, whole, raw 3 T liquid Egg Whites (equivalent to 1 white)1/2 cup kefir, lowfat (1%)1 tbsp Sunflower Oil (or extra light olive oil)1/2 cup fresh blueberries (if you use frozen, do not thaw)1 tsp Baking Powder 1/2 tsp Baking Soda 1/4 tsp Kosher Salt (I used a very small pinch)1/2 tsp Cinnamon, ground
1. lightly grind the oats in a mini food processor, blender or spice/coffee mill - some pieces/texture should be left.
2. whisk together the oats and buckwheat flour, then whisk in all remaining dry ingredients.
3. beat egg and egg white together, then whisk in oil and kefir. Combine well.
4. Mix wet ingredients into dry. Mix very well, until no dry streaks or bits remain. Add a little water if the mixture seems stiff.
5. Gently fold in blueberries.
6. Set aside for 5 - 10 minutes (at least 5) - this allows the oats to soften and the buckwheat, flax, and coconut to absorb some of the moisture.
7. After about 5 minutes, start to preheat a griddle or large non-stick frying pan, and preheat your oven to 200 F. Put a platter or large plate in the oven.
8. When the pan is getting hot, dribble a few drops - 1/2 teaspoon or so -- of sunflower oil or light olive oil.
9. Drop large spoonfuls (about 1/4-1/3 cup) of batter, and cook until beginning to bubble on top. Flip and cook until firm - if necessary insert the tip of a sharp knife into the pancakes to make sure the inside is cooked through.
10. Keep the cooked pancakes warm as you finish with the rest of the batter.
Serving Size: makes 2 servings of 3 pancakes (each pancake about 3-4" across)
2. whisk together the oats and buckwheat flour, then whisk in all remaining dry ingredients.
3. beat egg and egg white together, then whisk in oil and kefir. Combine well.
4. Mix wet ingredients into dry. Mix very well, until no dry streaks or bits remain. Add a little water if the mixture seems stiff.
5. Gently fold in blueberries.
6. Set aside for 5 - 10 minutes (at least 5) - this allows the oats to soften and the buckwheat, flax, and coconut to absorb some of the moisture.
7. After about 5 minutes, start to preheat a griddle or large non-stick frying pan, and preheat your oven to 200 F. Put a platter or large plate in the oven.
8. When the pan is getting hot, dribble a few drops - 1/2 teaspoon or so -- of sunflower oil or light olive oil.
9. Drop large spoonfuls (about 1/4-1/3 cup) of batter, and cook until beginning to bubble on top. Flip and cook until firm - if necessary insert the tip of a sharp knife into the pancakes to make sure the inside is cooked through.
10. Keep the cooked pancakes warm as you finish with the rest of the batter.
Serving Size: makes 2 servings of 3 pancakes (each pancake about 3-4" across)
Nutritional Info Amount Per Serving
- Calories: 304.0
- Total Fat: 14.0 g
- Cholesterol: 98.0 mg
- Sodium: 776.3 mg
- Total Carbs: 33.7 g
- Dietary Fiber: 8.1 g
- Protein: 13.4 g
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