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Saturday, March 26, 2011

Blueberry Buckwheat Pancakes

Pssshhh.......why anybody buys pancake mix in a box or bag is beyond me!!! It is so easy and painless to make your own pancake batter and the taste.....well there is just no comparison!! Then....toss in some blueberries....and.....hello....breakfast is ready!! cant have pancakes without bacon....and sausage. Then, this morning I found myself cutting up fresh fruit too....but breakfast was AMAZING!!!

I live in a fairly small city, the population is like 80k so it not tiny by any means but it's not a San Francisco or LA. So, we don't have a ton of variety for grocery shopping!! I wish we had a Whole Foods store because that would be awesome. There was a point in time when I wished we had a Trader Joe's and we finally got one of those, so maybe if I wish hard enough, I will get that wish too. But sometimes, even in small towns, you find a gem of a store, and we do have one of those in Moore's Flour Mill in downtown Redding. This place is U-STINKING-MAZING!! Their prices are phenomenal, everything is milled on site and very fresh and their customer service is OUTSTANDING. They have spices, pasta, and every kind of flour and grain you can think of!! I LOVE that place!! I just had to give them a little shout out, because that's where I got my buckwheat flour and oat flour from that I used in this recipe. (Among lots of other things too!)

Tattoo Man said that the blueberry buckwheat pancakes were super good, and if I can please Tattoo Man with my cooking it makes me a happy Mrs. Tattoo Man!!! ;) Even the teens were happy and my youngest always tells me he doesn't like anything with a wheat taste to it......I love tricking him!! ;)

I hope you enjoy this recipe as much as we did!!

Blueberry Buckwheat Pancakes
3/4 cup buckwheat flour
1/2 cup whole wheat flour
1/2 cup oat flour (or ap flour if you don't have oat or 1 cup ww flour)
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup buttermilk or almond milk (I used almond milk)
3/4 cup fat free milk
1 T honey (I used xylitol)
2 eggs
2 T canola oil, butter or coconut oil
1 cup of blueberries

In a large bowl mix all dry ingredients with a whisk and set aside. In another bowl, whisk all the remaining iingredients except for blueberries. Now pour wet ingredients into dry and whisk until combined. Let stand 5 minutes, then stir in blueberries. Heat a large griddle or skillet and pour about a 1/4 cup of batter onto greased griddle and cook pancake about 1 1/2 minutes on each side. Serve hot with butter and syrup.

1 comment:

  1. I have been on a ricotta pancake kick lately so this is a welcomed change for me. Breakfast next weekend!!!! :)