Double-Buckwheat Blueberry Pancakes

I call these double-buckwheat pancakes because I use both buckwheat flour and cooked buckwheat (kasha) in the batter. Cooked whole grains always contribute moisture and great texture to pancakes, and kasha has such a wonderful nutty flavor as well. I use half buckwheat flour and half whole wheat flour in the batter; if you don’t eat gluten you could substitute a gluten-free all-purpose flour for the whole wheat flour. The buckwheat is already gluten-free but an all-buckwheat flour batter would be difficult to work with, a bit too heavy and sticky. This batter is already dense and a bit sticky (that’s the buckwheat flour), but the pancakes are not heavy.

Ingredients

• ¾ cup / 100 grams buckwheat flour
• ¾ cup / 100 grams whole wheat flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• Scant 1/4 teaspoon fine sea salt
• 2 large or extra large eggs
• 1 ½ cups / 355 ml buttermilk
• 1 tablespoon honey (can be a strong honey like buckwheat honey) or agave nectar
• 1 teaspoon vanilla extract
• 3 tablespoons grapeseed oil or melted butter
• 3/4 cup /113 grams cooked kasha
• 6 ounces / 1 1/3 cups (1 box) fresh or frozen blueberries
• ½ teaspoon all-purpose flour

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    474 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 8 grams polyunsaturated fat; 72 grams carbohydrates; 9 grams dietary fiber; 13 grams sugars; 16 grams protein; 96 milligrams cholesterol; 858 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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serving 4 to 6

Preparation

1. Preheat a griddle.
2. Sift together flours, baking powder, baking soda and salt.
3. In another bowl, whisk eggs, then add buttermilk and honey or agave nectar, and whisk together. Whisk in vanilla extract and oil or melted butter.
4. Add flour mixture to wet ingredients and quickly whisk together. Do not over-beat. A few lumps are okay. Stir in cooked kasha.
5. In a separate bowl toss blueberries with 1/2 teaspoon flour.
6. If necessary, brush hot griddle with butter. Drop by small ladlefuls (3 to 4 tablespoons) onto the hot griddle. Place 6 or 7 blueberries on each pancake. Cook until bubbles begin to break through, 2 to 3 minutes. Turn and cook for 30 seconds to a minute on the other side, or until nicely browned. Remove from heat and continue until all of the batter is used up. Serve hot, with butter and maple syrup.

• The pancakes freeze well. I make individual stacks of 3 or 4, wrap them in plastic then freeze them in a freezer bag. Then I thaw in minutes for a quick pancake breakfast. They will also keep for a couple of days in the refrigerator.

1 hour