Blueberry Buckwheat Pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 Tbsp. Yeast (I used instant, but Active Dry is what the recipe calls for)1/4 c warm water1 c Whole Wheat Pastry Flour (I used Bob's Red MIll)1/2 c Buckwheat Flour (I used Bob's Red MIll)3/4 tsp salt1 c cold waterPART II:1 Tbsp Brown Sugar2 Tbsp melted margarine (I used Earth Balance Buttery Spread)1/2 tsp. baking soda1/4 c hot water1 cup blueberries, fresh or frozen
Dissolve yeast in warm water. Combine dry ingredients from part I. Stir in yeast and cold water. Cover and refrigerate at least two hours or overnight.
Combine ingredients from part II and add to mixture. Let stand 30 minutes. Fold in blueberries. Bake on a hot griddle (if not hot enough, the blueberries will stick). Makes 12 pancakes, when using a 1/4c measure.
Number of Servings: 4
Recipe submitted by SparkPeople user AUGUSTAGLOOP.
Combine ingredients from part II and add to mixture. Let stand 30 minutes. Fold in blueberries. Bake on a hot griddle (if not hot enough, the blueberries will stick). Makes 12 pancakes, when using a 1/4c measure.
Number of Servings: 4
Recipe submitted by SparkPeople user AUGUSTAGLOOP.
Nutritional Info Amount Per Serving
- Calories: 246.7
- Total Fat: 6.4 g
- Cholesterol: 0.0 mg
- Sodium: 659.6 mg
- Total Carbs: 42.3 g
- Dietary Fiber: 6.8 g
- Protein: 5.3 g
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