Blueberry Flax Buckwheat Pancakes Recipe

Looking for an easy blueberry flax buckwheat pancakes recipe? Learn how to make blueberry flax buckwheat pancakes using healthy ingredients.


Submitted by littlejennyhoward

Makes 1 serving



made with more soymilk for a thinner consistency - actually too thin. probably better with 2/3 cup instead

Recipe Ingredients for blueberry flax buckwheat pancakes

1/2 cup buckwheat flour
1 tbsp flax
1/2 tsp baking powder
1 tbsp sugar
1/2 tsp salt
1 egg, beaten
3/4 cup soymilk
1 tbsp melted butter or margarine
1/2 cup blueberries

Recipe Directions for blueberry flax buckwheat pancakes

  1. Preheat griddle or large skillet (if electric) to 375 F. Grease lightly with oil. Griddle is ready when small drops of water sizzle and disappear almost immediately.

  2. Mix dry ingredients together; add egg, milk and butter or margarine, beating well after each addition.

  3. Fold in blueberries.

  4. Pour 1/4 cup batter for each pancake onto hot griddle. Cook 1 to 1 minutes, turning when edges look cooked and bubbles begin to break on the surface. Continue to cook 1 to 1 minutes or until golden brown.

  5. Serve immediately.

Categories

Breakfast, Gluten-Free

Nutrition Facts
Serving Size 399.6g
Amount Per Serving
Calories
595
Calories from Fat
218
% Daily Value*
Total Fat
24.2g
37%
Saturated Fat
9.7g
49%
Trans Fat
0.0g
Cholesterol
217mg
72%
Sodium
1412mg
59%
Potassium
991mg
28%
Total Carbohydrates
80.5g
27%
Dietary Fiber
10.8g
43%
Sugars
29.2g
Protein
21.1g
Vitamin A 12% Vitamin C 12%
Calcium 23% Iron 29%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
  Good points
  • High in manganese
  • High in phosphorus
  •   Bad points
  • High in cholesterol
  • High in sugar
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