Blueberry - Buckwheat Pancakes

A Better homes and Garden recipe from Diabetic Living whole grain recipes. We love these pancakes with wild blueberries!

• Ready In: 22 mins
• Serves: 6
• Yields: 12 pancakes

Ingredients

• 1⁄2 cup buckwheat flour
• 1⁄2 cup whole wheat flour
• 1  tablespoon sugar
• 1⁄2 teaspoon baking powder
• 1⁄4 teaspoon baking soda
• 1⁄4 salt
• 1 1⁄4 cups buttermilk
• 1  egg (lightly beaten or 1/4 cup frozen egg product, thawed)
• 1  tablespoon canola oil
• 1⁄4 teaspoon vanilla
• 3⁄4 cup blueberries (frozen or fresh)

Directions

1. In a medium bowl, combine first 6 ingredients. In a small bowl, combine buttermilk, egg product, oil, vanilla. Add to flour mixture; stir until moistened {batter should be lumpy} stir in berries.
2. For each pancake: Pour about 1/4 cup batter onto hot, lightly greased griddle. Spread to 4 inch circle. Cook over medium heat for 2 - 4 minutes or until golden brown, turning to secound side when pancakes have bubbly surfaces and edges are slightly dry. Serve warm.