Blueberry Buckwheat Pancakes
(recipe adapted from Ellie Krieger)
-3/4 cup buckwheat flour -3/4 cup whole-wheat pastry flour -1 1/2 teaspoons baking powder -1/2 teaspoon baking soda -1/4 teaspoon salt -1 cup buttermilk (i used a cup of plain yogurt)-3/4 cup nonfat milk -1 tablespoon honey (I used agave nectar)
-2 large eggs -2 tablespoons canola oil -2 cups blueberries, divided (I used frozen-and defrosted them overnight in the fridge)
-1/2 cup real maple syrup
In a large bowl whisk together the flours, baking powder, baking soda and salt. In another bowl, beat together the buttermilk, non-fat milk, honey, eggs, and oil. Stir the wet ingredients into the dry ingredients, mixing only enough to combine them. Stir in 1 cup of berries.
Preheat a large nonstick griddle or skillet over a medium flame. Ladle the batter onto the skillet with a 1/4-cup measure. Flip the pancake when it is golden brown on the bottom and bubbles are forming on top, about 1 1/2 minutes. Cook the other side until golden brown, about 1 1/2 minutes. Serve topped with more blueberries and the maple syrup.