Buckwheat Pancakes with Raspberries, Blackberries, and Blueberries

Yield: 9 servings
Calories: 230
Theme: Breakfast
Rating:  This recipe has not been rated
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raspberry-blueberry-blackberry-pancake

Top your breakfast with a heaping pile of raspberries, blueberries, and blackberries to better your health from the get-go. These berries are full of antioxidants, help prevent different cancers, and are great for your heart. Plus, they're pretty tasty, too.

Ingredients

  • 2 cup buckwheat flour
  • 3 tbsp sugar
  • 1 tsp salt
  • 2 tbsp baking powder
  • 2 eggs
  • 1/4 cup butter, melted
  • 1 tbsp pure vanilla extract
  • 1 3/4 cup buttermilk
  • 1 cup blueberries
  • 1 handful raspberries
  • 1 handful blackberries
  • 1 handful blueberries
  • 2 tbsp maple syrup
  • 1 tbsp organic blueberry preserve
  • 1/4 cup organic strawberry Greek yogurt

Directions

1. Combine buckwheat flour, sugar, salt, and baking powder.

 

2. In a mixer, combine eggs, butter, vanilla extract, buttermilk, and 1 cup blueberries.

 

3. Make a well in the middle of the dry ingredients and pour in the buttermilk mixture. Make sure to stir as you combine the ingredients.

 

4. Heat up a pan with cooking spray or butter and pour in the batter using a ladle or an ice cream scoop.

 

5. Once air bubbles form on the pancake, flip it over. Remove the pancake when the underside turns slightly brown.

 

6. Make the topping by combining the berries, maple syrup, and blueberry fruit preserves.

 

7. Top the pancakes off with the strawberry Greek yogurt, and then pour the berry mixture over that.

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