If you use a nonstick skillet for these blueberry buckwheat pancakes, reduce the oil to 1 tablespoon.
Nutritional contents per 2-pancake serving: Calories 253; Total fat 6.6 g; Saturated fat 1.6 g; Cholesterol 360 mg; Sodium 531 mg; Total carbohydrate 41 g; Protein 9 g.
Cornelia Carlson holds a doctorate in biochemistry and is an avid grower and user of herbs. She is the author of The Practically Meatless Gourmet (Berkley, 1996). She writes from her home in Tucson, Arizona.
Click here for the original article, Best Whole Foods Breakfast.
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