The natural nuttiness of the buckwheat flour adds great flavor to these low-in-fat pancakes. You can eat these for breakfast without the guilt!
1 cup unbleached, all-purpose flour
½ cup buckwheat flour
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon kosher salt
1½ cups buttermilk
2 large eggs
2 tablespoons maple syrup
½ teaspoon pure vanilla extract
1 cup fresh or frozen (thawed) blueberries (if using frozen blueberries, toss with 2 tablespoons of the flour being used in the recipe)
Unsalted butter, for greasing the pan
Nutritional information per serving (per pancake):
Calories 54 (14% from fat) • carb. 9g • pro. 2g • fat 1g • sat. fat 0g
• chol. 20mg • sod. 113mg • calc. 44mg • fiber 0g
Put the flours, baking powder, baking soda, cinnamon and salt together in the blender jar. Select Low and blend to “sift” for 30 seconds. Transfer to a medium mixing bowl; reserve.
Put the buttermilk, eggs, maple syrup and vanilla into the blender jar. Select Low and blend until completely combined, about 20 seconds.
Pour the liquid mixture over the dry ingredients and gently fold with a spatula to just combine. Add the blueberries and gently fold once or twice.
Preheat a griddle over medium heat. Once preheated, melt a small amount of butter to just coat the pan. Drop batter using a ¼-cup measure. Cook pancakes until bubbles form, about 2 minutes; flip and cook until done, another 1 to 2 minutes. Repeat with remaining batter.
Transfer to warm plates for serving. As you finish each round of pancakes, you can keep them warm on a wire rack placed on a baking sheet inside a low oven (200°F).
See more recipes on
Download it Today!