Buckwheat Pancakes with Blueberries

8 steps

• In a large bowl, mix whole wheat flour, buckwheat flour, all-purpose flour, dry quick cooking rolled oats, baking powder, and cinnamon.
• In another bowl, mix milk, canola oil, honey, eggs, and vanilla extract.
• Stir the milk mixture into the flour mixture but don’t beat or stir for too long.
• Stir in fresh 1 cup of blueberries.
• Spray oil a nonstick griddle and heat to 375F (or to medium heat if you use a large skillet).
• Scoop out ¼ cup batter for each pancake. When the top of the pancake starts to bubble, check the bottom of the pancake with a thin spatula and if it is light brown, then flip. This might take about 1-2 minutes.
• Cook for another 1-2 minutes or until the other side is also light brown.
• Serve while warm with 2 Tbsp of sugar-free maple syrup and a sprinkle of fresh blueberries. If you have to wait before serving then store pancakes for a short time in an oven on warm (200F or lower).

Makes 10 pancakes
1 serving = 2 pancakes

Tips:
If you dislike or can't eat sugar-free products, then consider eating these pancakes without sweetener. Just add more fresh blueberries and maybe a dollop of vanilla Greek style yogurt. Or try having your pancakes with an egg or cottage cheese to bump up the protein. You might find that the pancake replaces toast quite nicely while providing a sweet taste without any added syrup.

If you use real maple syrup, then log the amount you use since it is not included in this recipe's analysis.