Ellie's Blueberry Buckwheat Pancakes
By Ellie Krieger, MS, RD
Average User Rating:
Ingredients
- 3/4 cup buckwheat flour
- 3/4 cup whole-grain pastry flour or whole wheat flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup low-fat buttermilk
- 3/4 cup nonfat milk
- 1 tablespoon honey
- 2 large eggs
- 2 tablespoons canola oil
- 2 cups fresh or (thawed) frozen unsweetened blueberries
- Cooking spray
Cooking Instructions
- 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 measuring cup to ladle the batter onto the griddle or skillet. Ladle the batter onto the skillet with a 1/4-cup measure. 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 200 degrees F oven as you finish cooking the remaining ones.
- Serve topped with the remaining blueberries and the maple syrup.
Recipe provided courtesy of Ellie Krieger. © 2008-2009 In Balance, LLC. All Rights Reserved.
To learn more about Ellie Krieger, MS, RD -- New York Times bestselling author and host of Food Network’s Healthy Appetite -- go to www.elliekrieger.com.
For more of Ellie Krieger's recipes, eat-smart advice, and tips, check out her Kaboose column, Great Food, Healthy Family.
Nutrition Facts
Servings per Recipe:
4 (serving size: three 4-inch pancakes, plus 1/4 cup extra blueberries and 2 tablespoons maple syrup)
Calories: 435
Total Fat: 11g
Sat: 1.5g
Mono: 5g
Poly: 2.5g
Protein: 13g
Carb: 73g
Fiber: 7g
Cholesterol: 110mg
Sodium: 640mg
4 (serving size: three 4-inch pancakes, plus 1/4 cup extra blueberries and 2 tablespoons maple syrup)
This dish is an excellent source of calcium, fiber, iodine, manganese, protein, riboflavin, thiamin, and vitamin K. It's also a good source of iron, phosphorus, potassium, selenium, vitamin C, and zinc.
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