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Blueberry Buckwheat Pancakes
Source: dLife

A healthy breakfast treat with buckwheat flour and fresh blueberries.

Prep Time: 20 minutes
Cook Time: 5 minutes
Difficulty: Easy

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
1/2 Fat , 1/2 Fruits , 1/2 Milk , 1 Starch , 1/2 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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0 1/2 cup  Flour, buckwheat, whole, stone ground
0 1/2 cup  whole wheat flour
1 tbsp  sugar
0 1/2 tsp  low sodium baking powder
0 1/4 tsp  baking soda
0 1/4 tsp  salt
1 1/4 cup  low fat buttermilk
0 1/4 cup  liquid egg substitute
1 tbsp  vegetable oil
0 1/4 tsp  vanilla extract
0 3/4 cup  Blueberries, fresh
  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.

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