Buckwheat Blueberry Pancakes

Yield: 16-20 pancakes

Preparation Time: and Active Time:30 min; Total Time: 30 min

Ingredients

2 cups buckwheat flour

1/2 cup flaxseed

2 teaspoons baking powder

2 teaspoons baking soda

3/4 teaspoon freshly ground Wild Harvest Natural Sea Salt

2 cups lowfat buttermilk

1/4 cup extra light tasting olive oil

2 Wild Harvest Organic Large Brown Eggs

2 tablespoons Wild Harvest Organic Wildflower Honey

1 package (10 ounce) Wild Harvest Organic Frozen Wild Blueberries, thawed, drained

Wild Harvest Organic 100% Pure Maple Syrup, optional

Add To

Directions:

In large bowl, combine flour, flax seed, baking powder, baking soda and salt; set aside.

In medium bowl, combine buttermilk, oil, eggs and honey. Whisk until well combined.

Pour buttermilk mixture over flour mixture. Whisk until just combined. Let stand 10 minutes.

Heat skillet to medium heat. When hot, pour 1/4 cup batter onto skillet, repeating to fill skillet. Top each pancake with blueberries.

Cook until bubbles appear on the surface and golden brown underneath (about 2 minutes). Flip and continue cooking until golden brown and cooked through (about 2 minutes). Note: This batter is thick and takes longer to cook than basic pancake batter.

Remove from skillet and keep warm; repeat with remaining batter and blueberries. Serve syrup, if desired.

Recipe and photo used with permission from Wild Harvest

Please note that some ingredients and brands may not be available in every store.

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