Blueberry and Flaxseed Pancakes

Blueberry and Flaxseed Pancakes

Ingredients

* 3/4 cup buckwheat flour
* 3/4 cup whole-wheat flour
* 2 Tbsp. ground flaxseed
* 2 tsp. baking powder
* 1 tsp. baking soda
* 1/2 tsp. salt
* 1 cup skim or low fat buttermilk
* 3/4 cup skim milk
* 2 large eggs
* 1 Tbsp. canola oil
* 1 Tbsp. honey
* 2 cups blueberries (rinsed and set aside)
* Vegetable cooking spray
* Pure maple syrup as desired

In large bowl combine flours, flaxseed, baking powder,
baking soda and salt. In separate bowl mix together buttermilk,
skim milk, eggs, oil and honey. Pour egg mixture into dry ingre-
dients and stir just until batter is lightly mixed together. (If the
batter appears too thick, add a little more skim milk to thin.)
Lumps are okay and over mixing makes for hard pancakes. Fold
in blueberries.

Preheat large skillet over medium heat. Spray skillet with cooking
spray. Use about 1/4 cup of batter for each pancake. Cook for
about 2 to 3 minutes per side on medium or medium-high heat.
The pancakes are ready to flip when bubbles start to appear. Turn
over only once when golden brown.

Makes enough for 4–6 generous servings.Freeze any leftovers
for a quick mid-week breakfast.

Makes 6 servings

Per serving: 220 calories, 6 g total fat (1 g saturated fat), 33 g
carbohydrate, 9 g protein, 6 g dietary fiber, 600 mg sodium.