Blueberry Buckwheat Pancakes

Yield: 9 servings
Calories: 217
Theme: Breakfast
Rating:  This recipe has not been rated
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blueberry-banana-pancake

Blueberries are a superfood full of antioxidants that enhance memorization skills and prevent degenerative diseases. Pair them with the bananas in this recipe and you’ll be protecting your heart and memory with this variation on the buckwheat pancake.

Ingredients

  • 2 eggs
  • 1 3/4 cup buttermilk
  • 1 tbsp vanilla extract
  • 1/4 cup butter, melted
  • 1 1/2 cups blueberries, plus more for topping
  • 2 cup buckwheat flour
  • 3 tbsp sugar
  • 1 tsp salt
  • 2 tbsp baking powder
  • 1 banana, sliced

Directions

1. Separate eggs yolks from egg whites and mix the egg whites until they form stiff white peaks. 

 

2. Combine egg yolks, buttermilk, vanilla extract, butter, and  blueberries in a mixer.

 

3. In a separate bowl combine buckwheat flour, sugar, salt,  and baking powder. Make a well in the middle and slowly pour in the buttermilk mixture. Make sure the batter is combined well.

 

4. Heat up the pan with cooking spray or butter. Before pouring the batter onto the pan, fold the egg whites into the batter. This will make the pancakes fluffier.

 

5. Pour the batter on the pan using a ladle or an ice cream scoop. 

 

6. When air bubbles form on the pancake, flip it over. Check the underside, if it is a slightly brown color, remove the pancake.

 

7. Top the pancakes with a sliced banana and a handful of blueberries.

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