Source: dLife

A healthy breakfast treat with buckwheat flour and fresh blueberries.

Servings

0.5 cup Flour, buckwheat, whole, stone ground
0.5 cup whole wheat flour
1 tbsp sugar
0.5 tsp low sodium baking powder
0.25 tsp baking soda
0.25 tsp salt
1.25 cup low fat buttermilk
0.25 cup liquid egg substitute
1 tbsp vegetable oil
0.25 tsp vanilla extract
0.75 cup Blueberries, fresh (or frozen)

1 Stir together buckwheat flour, whole wheat flour, sugar, baking powder, baking soda, and salt in a medium bowl, and then combine buttermilk, egg product, oil, and vanilla in a small bowl.
2 Add buttermilk mixture all at once to flour mixture. Stir just until combined but still slightly lumpy. Stir in blueberries.
3 Heat a lightly greased griddle or heavy skillet over medium heat until a few drops of water sprinkled on griddle jump across the surface. For each pancake, pour a scant 1/4 cup of the batter onto hot griddle. Spread batter into a circle about 4 inches in diameter.
4 Cook over medium heat until pancakes are browned, turning to cook second sides when pancake surfaces are bubbly and edges are slightly dry (1 to 2 minutes per side).
5 Serve immediately or keep warm in a loosely covered ovenproof dish in a 300 degrees F oven.

Buckwehat flour adds a deep, rich color, and buttermilk adds a delicious punch to these pancakes.