Blueberry Buckwheat Pancakes

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I love pancakes. No LOVE them. Ever since Mom made these for us every Sunday, I’ve been having a hard time shaking the habit since. But let’s face it. She didn’t make ordinary pancakes. There was always some variation of the recipe and she always added some sort of fruit to the mix. My favorite was peach and bluebbery (during the summer months) and banana chocolate chip (during the cooler months). She played around with the flour a lot too, sometimes Buttermilk, sometimes whole grain, it was different every time. I remember her always making two piles at the breakfast table though, with a pile of plain old batter pancakes for Daniel, our brother, who didn’t like them with any additions. This was not me. I’ve made many a creative pancake since, adding everything from granola and berries, to peanut butter and pumpkin.

Blueberry pancakes are still a traditional in our family though, especially after many a summer spent on the coast of Maine sailing. Despite Dad’s aversion to stains in the cockpit, she would sneak aboard these boxes of the tiniest wild blueberries bursting with flavor every time and make pancakes that were OUT OF THIS WORLD –and no, that’s not just because we were stuck on a boat. : )

So in remembrance of those summer months and good family times over Sunday brunch, I decided to make blueberry pancakes for supper the other night. Remember, there are NO RULES with pancakes. At least that’s how I justify it.

Making your own batter is always a good choice, but since I found Arrowhead Mills Organic pancake and waffle mixes, I rarely make them from scratch anymore. They have several different kinds, and the blends of flours and ingredients are something you would have a hard time creating at home (so it’s worth the extra bucks). Plus, I like making my pancakes a little healthier and heartier than the average fluffy WHITE non-nutritious counterpart. Say no to Denny’s, and IHOP!

I made these with their Buckwheat Mix, a blend of: Organic buckwheat flour, organic whole grain wheat flour, organic soymilk powder, baking powder, and sea salt. That’s it! I just had to add egg, canola oil, honey (or agave), and milk (soymilk). Oh yes, and they are really good about not putting added sugar or dairy (thank you!) into their mixes.

These pancakes are a little darker in color (almost purply) due to the buckwheat flour, but they are soooo fluffly and delicious. I thought it would make them heaver but they were surprisingly very light. Of course I had to do something crazy, so I added homemade granola along with the blueberries to the batter, some cinnamon and some vanilla. Delish.

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Blueberry Buckwheat Pancakes

(Makes 2 large or 4 small pancakes)

2/3 cup Arrowhead Mills Organic Buckwheat Pancake & Waffle Mix: see ingredients above if making from scratch

1 Egg, beaten

2 tsp. Canola oil (or butter if you prefer)

2 tsp. honey (or agave)

2/3 cup Milk, soymilk, almond milk or water

1/4 tsp. Vanilla

1/2 tsp. ground cinnamon

1/4 cup granola or chopped nuts

1/4 cup fresh blueberries (experiment with banana or other fresh berries too)

Stir flour mix, egg, oil, honey, and milk  only until lumps disappear. Then lightly fold in in vanilla, cinnamon, granola, and blueberries. Cook on preheated lightly oiled or buttered frying pan, flipping when bubbles come to surface and edges begin to harden slightly. Serve with any or all of these condiments: Syrup, agave, preserves, greek yogurt, more fruit, granola, or nuts. Ad of course your favorite morning tea or coffee! Enjoy.

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1 Comment

Filed under Breakfast

One response to “Blueberry Buckwheat Pancakes

  1. Pingback: Blueberry Pancake New York Diner Style | Beb's Messy Kitchen

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