Best Whole Foods Breakfast: Blueberry Buckwheat Pancakes

<p>
<em>Serves 4<br />
</em>If you use a nonstick skillet for these blueberry buckwheat pancakes, reduce the oil to 1 tablespoon.</p>
<ul>
<li>¾ cup flour</li>
<li>¾ cup buckwheat flour</li>
<li>1½ teaspoons baking powder</li>
<li>½  teaspoon baking soda</li>
<li>¼ teaspoon salt</li>
<li>1 large egg</li>
<li>1 to 2 tablespoons canola oil</li>
<li>1 tablespoon honey</li>
<li>1½  cups buttermilk (1 percent fat)</li>
<li>¼ cup minced fresh ginger root or 1 tablespoon ginger powder</li>
<li>
<a href=”https://www.motherearthliving.com/cooking-methods/blueberry-pancake-syrup.aspx”>Blueberry syrup</a> topping</li>
</ul>
<ol>
<li>Sift the flours, baking powder, soda and salt into a mixing bowl. Make a well in the center and add the remaining ingredients in order, using 1 tablespoon of oil. Stir until thoroughly mixed.</li>
<li>Heat half of the remaining tablespoon of oil in a heavy skillet (or use a nonstick pan with no oil) over a medium flame. Spoon about <sup>
<sub>1/8</sub>
</sup> of the batter into the pan for each pancake. Cook until the bottom is golden.</li>
<li>Flip and cook the opposite side. Remove and place on a warm platter; repeat with the remaining batter.</li>
</ol>
<p>
<strong>Nutritional contents per 2-pancake serving</strong>: 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.</p>
<p>
<hr />
<p>
<em>Cornelia Carlson holds a doctorate in biochemistry and is an avid grower and user of herbs. She is the author of</em> The Practically Meatless Gourmet <em>(Berkley, 1996). She writes from her home in Tucson, Arizona</em>.</p>
<p>Click here for the original article, <a href=”https://www.motherearthliving.com/cooking-methods/a-healthy-start.aspx”>Best Whole Foods Breakfast.</a>
</p>

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