Flaxseed and Blueberry Pancakes
3/4 cup buckwheat flour
3/4 cup whole-wheat flour
2 tablespoons ground flaxseed
2 tablespoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup skim or low-fat buttermilk
3/4 cup fat-free milk
2 large eggs
1 tablespoon canola oil
1 tablespoon honey
2 cups blueberries, rinsed and set aside
Nonstick cooking spray
Pure maple syrup, to taste
In a large bowl, combine flours, flaxseed, baking powder, baking soda and salt. In a separate bowl, mix together buttermilk, milk, eggs, oil, and honey. Pour egg mixture into dry ingredients and stir just until batter is lightly mixed together. (If the batter appears to thick, add a dollop more of milk to thin.) Lumps are okay and over-mixing makes for hard pancakes. Fold in blueberries.
Preheat a large skillet over medium heat. Spray skillet with cooking spray. Use about 1/4 cup of batter for each pancake. Cook for about 2 to 3 minutes per side on medium or medium-high heat. The pancakes are ready to flip when bubbles start to appear. Turn over only once and when golden brown. You will have enough for 4 to 6 generous servings, and any leftovers can be frozen for a mid-week treat. Serve with pure maple syrup, to taste.
Reprinted with permission from Farmstand Favorites: Honey. ISBN: 978-1-57826-406-3 $9.50 (paperback). From Hatherleigh Press. Distributed by Random House.