buckwheat & blueberries.

I’ve been making these pancakes on mornings when I’m not feeling lazy. And to prevent laziness, I whisk the dry ingredients together and store them in a canister. Easy peasy in the morning to add milk, etc. to the mix. This makes a lot of pancakes, so store the extra dry ingredients and add just enough wet ingredients for a nice consistency. (You’ll get the feel of it, and you can’t really mess these up.) Also, I’ve made the vegan version before (soy milk substituted for dairy), and they’re lovely too. Blueberry buckwheat pancakes and coffee make for a truly lovely breakfast. Enjoy! xo-m

To make this breakfast a little healthier, avoid slathering in butter.

To make this breakfast a little healthier, avoid slathering in butter.

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 usually don’t have buttermilk. It’s tasty but regular milk or soy milk is a fine substitution)
3/4 cup nonfat milk (Again, soy milk is delicious too!)
1 tablespoon honey
2 large eggs
2 tablespoons canola oil
2 cups blueberries
maple syrup

Whisk together the dry ingredients. Mix the wet ingredients, then add to the dry with the blueberries, and mix until just combined. Don’t overmix; the pancakes will be too starchy. Preheat a skillet with a little butter or canola oil. Add the mix to the skillet, and don’t flip until little bubbles form in the middle of the pancakes. That means they’re cooked enough on one side and can be flipped. Serve with syrup and extra fruit, and enjoy this tasty start to your day with a mug of strong coffee.


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