Best 4 Blueberry Buckwheat Pancakes Recipes
Blueberry buckwheat pancakes are a delicious and healthy breakfast option that can be enjoyed by people of all ages. They are made with a combination of buckwheat flour and all-purpose flour, which gives them a slightly nutty flavor and a fluffy texture. Blueberries are added for their sweetness and nutritional value, and the pancakes are often served with maple syrup and butter. Buckwheat is a gluten-free grain that is high in fiber and protein, making it a good choice for people with celiac disease or gluten sensitivity. In addition, buckwheat is a good source of antioxidants, which can help protect the body from damage caused by free radicals.
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GLUTEN-FREE BLUEBERRY BANANA BUCKWHEAT PANCAKES
Vegetarian and gluten-free buckwheat pancakes. Buckwheat comes from a fruit seed and is related to rhubarb. It is wheat-free and grain-free, though often inaccurately referred to as a grain.
Provided by CarolineT
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 15m
Yield 6
Number Of Ingredients 10
Steps:
- Mix buckwheat flour, cinnamon, and salt together in a large bowl. Make a well in the center; fill with coconut milk, eggs, honey, 1 tablespoon butter, and baking soda. Mix batter until smooth.
- Fold blueberries and banana into the batter; stir gently to combine.
- Melt the remaining 1 tablespoon butter on a griddle over medium-low heat. Drop 1/4 cup batter on the griddle; cook until bubbles form and edges are dry, 3 to 4 minutes. Flip and cook until golden brown on the other side, 2 to 3 minutes. Repeat with the remaining batter.
Nutrition Facts : Calories 238.5 calories, Carbohydrate 26.3 g, Cholesterol 64.7 mg, Fat 14.1 g, Fiber 3.6 g, Protein 5.6 g, SaturatedFat 10.2 g, Sodium 257.3 mg, Sugar 8.3 g
DOUBLE-BUCKWHEAT BLUEBERRY PANCAKES
I call these double-buckwheat pancakes because I use both buckwheat flour and cooked buckwheat (kasha) in the batter. Cooked whole grains always contribute moisture and great texture to pancakes, and kasha has such a wonderful nutty flavor as well. I use half buckwheat flour and half whole wheat flour in the batter; if you don't eat gluten you could substitute a gluten-free all-purpose flour for the whole wheat flour. The buckwheat is already gluten-free but an all-buckwheat flour batter would be difficult to work with, a bit too heavy and sticky. This batter is already dense and a bit sticky (that's the buckwheat flour), but the pancakes are not heavy.
Provided by Martha Rose Shulman
Categories breakfast, brunch, vegetables, main course
Time 1h
Yield serving 4 to 6
Number Of Ingredients 13
Steps:
- Preheat a griddle.
- Sift together flours, baking powder, baking soda and salt.
- In another bowl, whisk eggs, then add buttermilk and honey or agave nectar, and whisk together. Whisk in vanilla extract and oil or melted butter.
- Add flour mixture to wet ingredients and quickly whisk together. Do not over-beat. A few lumps are okay. Stir in cooked kasha.
- In a separate bowl toss blueberries with 1/2 teaspoon flour.
- If necessary, brush hot griddle with butter. Drop by small ladlefuls (3 to 4 tablespoons) onto the hot griddle. Place 6 or 7 blueberries on each pancake. Cook until bubbles begin to break through, 2 to 3 minutes. Turn and cook for 30 seconds to a minute on the other side, or until nicely browned. Remove from heat and continue until all of the batter is used up. Serve hot, with butter and maple syrup.
Nutrition Facts : @context http, Calories 319, UnsaturatedFat 8 grams, Carbohydrate 48 grams, Fat 11 grams, Fiber 6 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 478 milligrams, Sugar 9 grams, TransFat 0 grams
BLUEBERRY BUCKWHEAT PANCAKES
Categories Milk/Cream Food Processor Egg Breakfast Brunch Vegetarian Kid-Friendly Blueberry Pan-Fry Gourmet Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about twenty-four 3-inch pancakes
Number Of Ingredients 11
Steps:
- In a food processor blend together the flours, the baking powder, the sugar, and the salt, add the butter, and blend the mixture until it resembles fine meal. In a large bowl whisk together the eggs and the milk, add the flour mixture, and whisk the batter until it is combined well. Let the batter stand for 5 minutes and stir in the blueberries.
- Preheat the oven to 200°F. Heat a griddle over moderate heat until it is hot enough to make drops of water scatter over its surface and brush it with the oil. Spoon the batter onto the griddle to form 3-inch rounds and cook the pancakes for 1 to 2 minutes on each side, or until they are golden. Transfer the pancakes as they are cooked to a heatproof platter and keep them warm in the oven. Serve the pancakes with the syrup.
BLUEBERRY BUCKWHEAT PANCAKES
Buckwheat, a whole grain in these delicious pancakes, contains a phytochemical that might have a beneficial effect on blood glucose levels.
Provided by Rev BJ Friley
Categories Pancakes
Number Of Ingredients 11
Steps:
- 1. In a medium bowl - Stir together buckwheat flour, whole wheat flour, sugar, baking powder, baking soda, and salt.
- 2. Make a well in center of flour mixture; set aside.
- 3. In a small bowl - Beat egg slightly; stir in buttermilk, oil, and vanilla.
- 4. Add buttermilk mixture all at once to flour mixture.
- 5. Stir just until combined but still slightly lumpy.
- 6. Stir in blueberries.
- 7. Heat a lightly greased griddle or heavy skillet over medium heat until a few drops of water sprinkled onto griddle dance across the surface.
- 8. For each pancake - Pour a scant 1/4 cup batter onto hot griddle.
- 9. Spread the batter into a circle that's about 4 inches in diameter.
- 10. Cook over medium heat until pancakes are brown, turning to cook second sides when pancakes are bubbly and edges are slightly dry (1 to 2 minutes per side).
- 11. Serve immediately or keep warm.
Tips:
- For a gluten-free option, use gluten-free buckwheat flour.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to regular milk and letting it sit for 5 minutes.
- To make the pancakes extra fluffy, whip the egg whites separately until stiff peaks form and then fold them into the batter.
- If you like your pancakes crispy, cook them for a few minutes longer on each side.
- Serve the pancakes with your favorite toppings, such as butter, syrup, fruit, or whipped cream.
Conclusion:
Blueberry buckwheat pancakes are a delicious and nutritious breakfast option that is easy to make. They are perfect for a lazy weekend morning or a quick weekday breakfast. With their fluffy texture and sweet blueberry flavor, these pancakes are sure to be a hit with everyone at the table.
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