Monday, April 1, 2013

Blueberry Buckwheat Pancakes

6 servings (12 pancakes)

1/2 c. Bob's Red Mill Buckwheat Flour
1/2 c. Bob's Red Mill Whole Wheat Flour
1 T. Great Value Sugar
1/2 t. Clabber Girl Baking Powder
1/4 t. Great Value Baking Soda
Pinch of Great Value Salt
1/4 c. Great Value Egg White*
1&1/4 c. Buttermilk*
1 T. Canola Oil
1/4 t. Great Value Vanilla
fresh or frozen & thawed Blueberries

  • In a medium bowl, stir together both flours, sugar, baking powder, baking soda and salt. Make a well in the center of flour mixture; set aside.
  • In a small bowl, place egg white and stir in buttermilk, oil and vanilla.  Add this all at once to flour mixture. Stir just until combined but still slightly lumpy. If batter is too thick you can thin with some milk. I like mine to spread out on their own so add about 1-2 T. 1% milk to get it to the consistency I like for it to be.
  • Heat a griddle sprayed with Great Value Olive Oil Spray to about 350 ยบ or until a few drops of water sprinkled onto griddle will "dance" across the surface.  For each pancake pour a scant 1/4 c. of batter onto hot griddle. They should be about 4" in diameter. Immediately place about 8 blueberries onto the top of the pancake. 
  • Cook over medium heat until pancakes are turning brown, turning to cook the second side when pancake surface is bubbly and edges are slightly dry (1-2 minutes).  
    Serve immediately or keep warm.
    Makes 6 servings (2 pancakes each)

    Nutrition Info Per Serving:
    132 cal., 3 g. total fat (1 g. sat. fat), 2 mg chol., 244 mg. sodium, 22 g. carb. (3 g. fiber), 6 g. protein

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