Blueberry Buckwheat Pancakes

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Nutritional Info
  • Servings Per Recipe: 28
  • 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

View full nutritional breakdown of Blueberry Buckwheat Pancakes calories by ingredient
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Makes 28 small pancakes, 7 per serving Makes 28 small pancakes, 7 per serving
Number of Servings: 28


    Buckwheat, 1 cup
    Buckwheat., 1/2 cup cooked, 1 serving
    **Flax Seed Meal (ground flax), 4 tbsp
    Cinnamon, ground, 1 tsp
    Nutmeg, ground, .5 tsp
    Baking Powder, 2 tsp
    Oil 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.

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