Tuesday night, I made the most amazing pancakes!
I was super hesitant to add cornmeal to pancakes, but was Pleasantly surprised at the amazing taste, texture and flavor! Like no other pancake I’ve ever made!
I would suggest using a ¼ cup measuring cup to pour the batter on a hot greased pan. (I used Medium heat.)
Also, first pour the batter, then individually place your blueberries…about 7-10 per pancake so that the cook through correctly.
I wish I could give you all one of these pancakes, nice and hot and delicious right now! J
Have a Wonderful Day! - Kelli
Blueberry Buckwheat Pancakes
Makes 16 3-inch pancakes
In this recipe, buckwheat and blueberries team up to make a terrific-tasting, health-protecting breakfast.
1/2 cup buckwheat flour
1/2 cup cornmeal
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 ripe banana, mashed
2 tablespoons maple syrup (I omitted this)
1 tablespoon vinegar (I used apple cider vinegar)
1 cup fortified soy- or rice milk (I used almond milk)
1 cup fresh or frozen blueberries (I used frozen)
1 vegetable oil spray
Mix buckwheat flour, cornmeal, baking powder, baking soda, and salt.
In a separate large bowl, combine mashed banana, maple syrup, vinegar, and non-dairy milk. Add flour mixture, stirring just enough to remove any lumps and make a pourable batter. Stir in blueberries and add a bit more milk if the batter seems too thick.
Preheat a non-stick skillet or griddle, then spray lightly with vegetable oil. Pour small amounts of batter onto the heated surface and cook until tops bubble. Turn carefully with a spatula and cook the second sides until browned, about 1 minute. Serve immediately.
Fat: 0.5 g
Saturated Fat: 0.1 g
Calories from Fat: 8.1%
Cholesterol: 0 mg
Protein: 1.5 g
Carbohydrates: 11.8 g
Sugar: 3.8 g
Fiber: 1.1 g
Sodium: 81 mg
Calcium: 32 mg
Iron: 0.6 mg
Vitamin C: 1.6 mg
Beta Carotene: 9 mcg
Vitamin E: 0.3 mg
Source: Healthy Eating for Life to Prevent and Treat Cancer by Vesanto Melina, M.S., R.D.; recipe by Jennifer Raymond, M.S., R.D.