Blueberry Buckwheat Pancakes
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Blueberry Buckwheat Pancakes calories by ingredient
Introduction
Whole-grain, sweet and delicious. My husband loves them!From the Bob's Red Mill Buckwheat Flour bag...I add blueberries. 3 pancakes = one serving. Whole-grain, sweet and delicious. My husband loves them!
From the Bob's Red Mill Buckwheat Flour bag...I add blueberries. 3 pancakes = one serving.
Number of Servings: 4
Ingredients
-
1 Tbsp. Yeast (I used instant, but Active Dry is what the recipe calls for)
1/4 c warm water
1 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 salt
1 c cold water
PART II:
1 Tbsp Brown Sugar
2 Tbsp melted margarine (I used Earth Balance Buttery Spread)
1/2 tsp. baking soda
1/4 c hot water
1 cup blueberries, fresh or frozen
Directions
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.