Blueberry Buckwheat Pancakes Recipe by Neal Barnard

Blueberry Buckwheat Pancakes Recipe

These whole-grain pancakes drizzled with pure maple syrup make for a delicious and hearty breakfast. Blueberries add a delicious and healthful touch.

Serves 2 to 4

  • ½ cup buckwheat flour
  • ½ cup whole-wheat pastry flour
  • 2 teaspoons flaxseed meal
  • 1 teaspoon aluminum-free baking powder
  • Pinch of sea salt
  • 1 cup of rice milk
  • 1 cup fresh blueberries
  • 1-2 teaspoons safflower oil, to brush the skillet
  • Warmed maple syrup, for drizzling

In a medium bowl, combine the buckwheat flour, whole-wheat pastry flour, flaxseed meal, baking powder, and salt. Whisk briefly to blend. Slowly stir in the rice milk and stir just until the lumps disappear. Gently fold in the blueberries.

Heat a cast-iron griddle or skillet over medium heat, then lightly brush with a little of the safflower oil. Add enough batter to form a 4-inch pancake and cook until the edges look dry and bubbly, about 2 to 3 minutes. Gently flip the pancake and cook on the other side until golden, about 2 to 3 minutes. Serve hot, with warmed maple syrup.

Per pancake: 82 calories, 2 g protein, 16 g carbohydrate, 3 g sugar, 1 g total fat, 13% calories from fat, 2 g fiber, 112 mg sodium