Buckwheat Flour and Blueberry Pancakes - Vegetarian
The Rustic Buckwheat Blueberry Pancakes offer a hearty and wholesome start to your morning, combining the nutty flavors of buckwheat flour with the natural sweetness of fresh blueberries. Each pancake is golden brown and fluffy, creating a perfect balance of texture and taste that is sure to satisfy both your palate and your hunger.
Ingrédients
- 1 cup buckwheat flour
- 1/2 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1/2 cup milk
- 2 large eggs
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 1 tablespoon vegetable oil (for cooking)
Instructions
- In a large bowl, whisk together buckwheat flour, all-purpose flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together buttermilk, milk, eggs, melted butter, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined; it's okay if the batter is a little lumpy.
- Gently fold in the fresh blueberries.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with vegetable oil.
- Pour 1/4 cup of batter onto the skillet for each pancake and cook until bubbles form on the surface and the edges appear set, about 2-3 minutes.
- Flip the pancakes and cook for another 1-2 minutes, or until golden brown and cooked through.
- Serve hot with your favorite toppings such as fresh blueberries, maple syrup, or a dollop of yogurt.
Nutrition (per 100g)
Serving: 100g | Calories: 320kcal | Carbohydrates: 45g | Protéines: 8g | Fat: 12g | Sucre: 12g
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