Blueberry-Buckwheat Pancakes

Blueberry-Buckwheat Pancakes

Total Time: 50 minutes
Prep Time: 30 minutes
Cook Time: 20 minutes
Nutritional Facts
Serving Size: 
1 pancake and about 2 tablespoons sauce
Calories from Fat: 
69
Calories: 
206
Total Fat: 
8g
Saturated Fat: 
4g
Cholestrol: 
51mg
Sodium: 
187mg
Dietary Fiber: 
4g
Total Carbohydrate: 
31g
Sugars: 
20g
Protein: 
4g
Calcium: 
100mg
Source: 

Makers of LACTAID® Brand Products

These pancakes combine sweet, tangy blueberries and the unique, slightly nutty flavor of buckwheat. Serve these pancakes with blueberry syrup - especially if you are a serious blueberry lover - but they are just as yummy drizzled with maple syrup.

Yields/Serves: 
12
servings
Ingredients: 

For the Pancakes

4 cups blueberries

1 ½ cups buckwheat flour

1 tablespoon baking powder

¼ teaspoon salt

2 large eggs

1 ¼ cups LACTAID® Lactose-Free 2% Reduced Fat Protein Milk

½ teaspoon vanilla extract

For the Pancakes

1.

Crush blueberries and set aside.

2.

Mix flour, baking powder and salt together in a large bowl.

3.

Whisk the eggs lightly in a medium bowl. Add the LACTAID® Lactose-Free 2% Reduced Fat Protein Milk, vanilla, melted butter and honey, whisking until well mixed. Add the lemon juice and mix well. Pour the egg mixture into the flour mixture, stirring until the batter is smooth and thick. Fold in the crushed blueberries.

4.

Heat 1 tablespoon of the oil in a large skillet or griddle over medium-high heat. Measure ½ cup batter per pancake and pour onto pan or griddle when oil is hot (the surface will appear to shimmer when the oil is the correct temperature).

5.

Cook until bubbles appear around the edges of the pancakes. Flip and cook until brown on the other side.

6.

Remove from the pan, setting aside in a warm oven.

7.

Carefully wipe out the pan or griddle and add more oil if necessary. Repeat the process to make 12 pancakes.

For the Blueberry Syrup

1.

Add all the syrup ingredients in a medium size sauce pan.

2.

Simmer over medium heat 5 to 6 minutes, or until the blueberries have popped and the syrup starts to thicken.

Notes

* For a healthier option, use cooking oil spray in place of cooking oil.

Notes: 

* For a healthier option, use cooking oil spray in place of cooking oil.

BS Card Influencer: 

Recipe by LACTAID® Brand

@LACTAID
Ingredients Right Side: 

3 tablespoons unsalted butter, melted

3 tablespoons honey

2 tablespoons fresh lemon juice

Vegetable oil, for cooking*

For the Blueberry Syrup

2 cups fresh blueberries

½ cup maple syrup

2 tablespoons butter