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Blueberry Buckwheat Pancakes

Posted May 28 2009 11:43pm
Blueberry Buckwheat Pancakes - 37g Carbs, 2.7g Fiber

A little cornmeal adds a pleasing crunch.

2/3 cup blueberries (or thawed frozen unsweetened berries)
1/3 cup buckwheat flour
1/3 cup cornmeal
1/3 cup all-purpose flour
2 Tbsp sugar
2 tsp baking powder
1/2 tsp baking soda
2 large eggs, separated
1 cup buttermilk
Butter or margarine
Blueberry or maple syrup

1. Rinse and drain fresh blueberries.

2. In a bowl, mix buckwheat flour with cornmeal, all-purpose flour,
sugar, baking powder, and baking soda. Add egg yolks and buttermilk;
stir just until batter is evenly moistened. Add blueberries.

3. In a deep bowl, whip egg whites with a mixer on high speed just
until whites hold stiff peaks. Gently fold whites into batter.

4. Place a nonstick griddle or 11- to 12-inch nonstick frying pan
over medium heat. When hot, pour batter, about 1/4 cup for each
cake, onto griddle. Cook until tops of pancakes are bubbly and
edges appear dry, 1 to 1 1/2 minutes. Turn over to brown other side.

5. Serve hot with butter and syrup.

Yield: Makes 12 pancakes; 4 servings

Nutrition per Serving:
213 Calories (15% from fat), 3.7g Fat (1.2g Sat), 8.6g Protein,
109mg Cholesterol, 499mg Sodium, 37g Carbs, 2.7g Fiber
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