Whole Grain Blueberry Pancakes Print Email

3/4 cup buckwheat flour
3/4 cup whole wheat flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup low-fat buttermilk
3/4 cup nonfat milk
1 tbs honey
2 large eggs
2 tbs canola oil
2 cups fresh or thawed frozen unsweetened blueberries
Cooking spray
1/2 cup pure maple syrup
Dusting sugar

In a large bowl, whisk together the flours, baking powder, baking soda, and salt. In a medium bowl, beat together the buttermilk, nonfat milk, honey, eggs, and oil. Stir the wet ingredients into the dry ingredients, mixing only enough to combine them. The batter will be somewhat lumpy. Stir in 1 cup of the berries.

Coat a large nonstick griddle or skillet with cooking spray and preheat over medium heat. Use a 1/4-cup measure to ladle the batter onto the griddle or skillet. Flip the pancakes when they are golden brown on the bottom and bubbles are forming on top, about 1 1/2 minutes. Cook the other side until golden brown, about another 1 1/2 minutes. Keep the pancakes warm in a 200F oven as you finish cooking the remaining ones. Serve topped with the remaining blueberries and the maple syrup. - Adapted from The Food You Crave by Ellie Krieger