Blueberry Buckwheat Pancakes

Pancakes are a favorite breakfast around my house. That having been said, eating the same pancakes all the time can get a bit repetitive. In looking for ways to add variety to our family’s beloved breakfast, I started experimenting with a buckwheat pancake recipe. The result is a recipe full of lots of nutrients, without skipping out on flavor. These are hearty and delicious—I love the nutty, rustic flavor. With warm maple syrup to accompany these, they’re out of this world. And as an added bonus, they are good for you too!

There is lot to love about the nutritional punch these ingredients provide. Buckwheat (which is not a wheat or grass; biologically, it’s similar to rhubarb) has more protein per serving than rice, wheat, millet, or corn. It is rich in B-vitamins and minerals, and has been shown to help reduce and stabilize blood sugar. Flaxseeds are an excellent source of alpha-linolenic acid (an Omega-3 fatty acid), fiber, and lignans. Lignans have been shown to not only promote both breast and prostate health, but they help lower cholesterol as well. Blueberries are rich in the antioxidants Vitamin C and Vitamin E. They also help to promote urinary tract health.  

Blueberry Buckwheat Pancakes

Makes 12 pancakes (4” in diameter)

Ingredients:

1 cup buckwheat flour

3/4 cup rice flour

1 ½ tsp. baking powder

½ tsp. salt

1 Tbs. sugar

1 ½ cups almond milk

3 Tbs. canola oil

3 Tbs. molasses

2 eggs, beaten

½ tsp. vanilla extract

2 Tbs. ground flaxseed

3/4 cups blueberries

Directions: Combine buckwheat flour, rice flour, baking powder, and salt in a large mixing bowl. In a medium bowl, combine sugar, almond milk, canola oil, molasses, eggs, vanilla, and flaxseed. Mix wet ingredients into dry ingredients; be careful not to over work the batter. Gently fold blueberries into batter.  Preheat electric griddle to 250 degrees, or frying pan to medium setting, lightly greasing pan with canola oil. Pour batter into prepared pan, flipping once when bubbles appear on the surface. Serve with maple syrup. Leftover pancakes can be frozen. Allow pancakes to cool completely, then place in a ziptop bag, placing wax paper or butcher paper between pancakes. 

Melinda

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