Double-Buckwheat Blueberry Pancakes

Name: Double-Buckwheat Blueberry Pancakes
Prep time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 0.75 cup / 100 grams buckwheat flour; 0.75 cup / 100 grams whole wheat flour; 2 tsp baking powder; 1 tsp baking soda; Scant 1/4 teaspoon fine sea salt; 2 large or extra large eggs; 1.5 cup / 355 ml buttermilk; 1 tbsp honey (can be a strong honey like buckwheat honey) or agave nectar; 1 tsp vanilla extract; 3 tbsp grapeseed oil or melted butter; 0.75 cup /113 grams cooked kasha; 6 oz / 1 1/3 cups (1 box) fresh or frozen blueberries; 0.5 tsp all-purpose flour

American · Lunch, Dinner, Breakfast, Dessert · 30 min · Halal-Friendly, High Protein, Kosher-Style, No Nightshades

Ingredients

0.75 cup / 100 grams buckwheat flour
0.75 cup / 100 grams whole wheat flour
2 tsp baking powder
1 tsp baking soda
Scant 1/4 teaspoon fine sea salt
2 large or extra large eggs
1.5 cup / 355 ml buttermilk
1 tbsp honey (can be a strong honey like buckwheat honey) or agave nectar
1 tsp vanilla extract
3 tbsp grapeseed oil or melted butter
0.75 cup /113 grams cooked kasha
6 oz / 1 1/3 cups (1 box) fresh or frozen blueberries
0.5 tsp all-purpose flour

Makes 4 servings.

Per serving (estimate)

350 kcal · 12 g protein · 50 g carbs · 10 g fat · 5 g fibre

Method

Follow the original method at cooking.nytimes.com.

Open in dollop! to scale, plan and cook