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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Blueberry Buckwheat Pancakes

Source: dLife

A healthy breakfast treat with buckwheat flour and fresh blueberries.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	121.1

Total Carbs	20.5 g

Dietary Fiber	3.3 g

Sugars	5.4 g

Total Fat	3.4 g

Saturated Fat	0.6 g

Unsaturated Fat	1.6 g

Potassium	159.9 mg

Protein	4.5 g

Sodium	203.8 mg

Dietary Exchanges 3.4 Fat, 0.1 Fruits, 0.2 Milk, 0.1 Other Carbs, 0.8 Starch, 0.2 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

0.5
0 1/2 cup Flour, buckwheat, whole, stone ground 0.5
0 1/2 cup whole wheat flour 1.0
1 tbsp sugar 0.5
0 1/2 tsp low sodium baking powder 0.25
0 1/4 tsp baking soda 0.25
0 1/4 tsp salt 1.25
1 1/4 cup low fat buttermilk 0.25
0 1/4 cup liquid egg substitute 1.0
1 tbsp vegetable oil 0.25
0 1/4 tsp vanilla extract 0.75
0 3/4 cup Blueberries, fresh

Directions

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.
Add buttermilk mixture all at once to flour mixture. Stir just until combined but still slightly lumpy. Stir in blueberries.
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.
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).
Serve immediately or keep warm in a loosely covered ovenproof dish in a 300 degrees F oven.