Photo: Mariana Medvedeva
Buckwheat-Blueberry Pancakes
10 ingredients
Serves 6.
openrecipes
Buckwheat flour lends flavor and whole-grain goodness to a classic pancake recipe, while tart-sweet blueberries give the tender pancakes bursts of fruit flavor. If you have extra fresh berries on hand, use them as a garnish. Freeze leftover pancakes in a sealable plastic bag, between sheets of waxed paper, for up to 1 month.
Estimated Nutrition (whole recipe, rough)
937
Calories
28g
Protein
28g
Fat
142g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Blueberry | 1 cup (148g) | 84 |
| Egg | 1 large egg (50g) | 78 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Salt | 1 tsp (6g) | 0 |
| Buckwheat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/4 cups all-purpose flour
- 3/4 cup buckwheat flour
- 1 1/2 tsp. baking powder
- 1 1/2 tsp. baking soda
- 1/4 tsp. salt
- 2 eggs
- 2 1/2 cups low-fat buttermilk
- 2 Tbs. plus 2 tsp. canola oil
- 1 cup fresh or frozen blueberries
- 1/2 cup maple syrup, warmed
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes