Buckwheat Blueberry Pancakes

BUCKWHEAT BLUEBERRY PANCAKES

Active Time : 30 minutes

Total Time : 30 minutes

Serves : 16-20 pancakes

INGREDIENTS

2 cups buckwheat flour
1/2 cup flaxseed meal
2 teaspoons baking powder
2 teaspoons baking soda
3/4 teaspoon freshly ground sea salt
2 cups lowfat buttermilk
1/4 cup extra light tasting olive oil
2 organic large brown eggs
2 tablespoons organic wildflower honey
1 10 ounce package organic frozen wild blueberries thawed, drained
- organic 100% pure maple syrup optional

DIRECTIONS

In large bowl, combine flour, flax seed, baking powder, baking soda and salt; set aside.

In medium bowl, combine buttermilk, oil, eggs and honey. Whisk until well combined.

Pour buttermilk mixture over flour mixture. Whisk until just combined. Let stand 10 minutes.

Heat skillet to medium heat. When hot, pour ¼ cup batter onto skillet, repeating to fill skillet. Top each pancake with blueberries.

Cook until bubbles appear on the surface and golden brown underneath (about 2 minute). Flip and continue cooking until golden brown and cooked through (about 2 minute). Note: This batter is thick and takes longer to cook than basic pancake batter.

Remove from skillet and keep warm; repeat with remaining batter and blueberries. Serve syrup, if desired.

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