Pancake Recipe With Blueberries

Blueberry Pancake Ingredients

½ cup whole wheat flour
½ cup buckwheat flour
¾ cup fresh or frozen blueberries
1 egg, slightly beaten or ¼ cup frozen or refrigerated egg product, thawed
1 ¼ cup sour milk or buttermilk
1 tablespoon sugar
¼ teaspoon salt
¼ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon vanilla extract
1 tablespoon cooking oil

Method:

1. Stir together all the dry ingredients, which would be the whole wheat flour, buckwheat flour, baking soda, baking powder, salt and sugar in a medium size bowl. Mix well with a spatula and make a well-like indentation in the center. Leave aside.
2. In another bowl combine the egg or egg product along with the buttermilk, vanilla extract and cooking oil. Mix well.
3. Add the buttermilk and egg mixture to the flour mixture (in the central well) all at once. Stir thoroughly to combine; the mixture will be slightly lumpy. Add the fresh or frozen blueberries at this stage to the lumpy mixture.
4. Lightly grease a heavy skillet or a griddle and preheat it over medium heat. Heat the griddle for about 2 to 3 minutes. When sprinkled with a few drops of water, the water droplets should dance on the surface of the hot griddle.
5. Pour about ¼ cup of batter for each pancake over the hot griddle. Immediately spread the batter with the same spoon to get a 4 inch diameter circle. Cook the pancakes over medium heat for 1 to 2 minutes or until one side is browned. Turn the pancake to cook on the second side when edges are slightly dry and the surface is bubbly.
6. Cook the second side for 1 to 2 minutes. Remove the pancake from the griddle and serve immediately. If you intend to serve after a while, place the pancakes in a covered ovenproof dish in 300 degree Fahrenheit oven to keep them warm. This recipe makes 12 servings.

Health Tip:

• Blueberry buckwheat pancake is a healthy, diabetes friendly recipe which provides about 132 calories, 3 gm total fat, 22 gm carbohydrates and 6 gm proteins per serving.
• This recipe is also heart healthy as it provides 4 gm fiber per serving and negligible amounts of cholesterol and saturated fats. The main sources of fiber in this recipe are the whole grain flour – buckwheat flour and whole wheat flour as well as the blueberries.
• This recipe provides 244 mg sodium per serving, if you are on low sodium diet avoid adding salt.
• This recipe contains egg, dairy, wheat or gluten; so if you are allergic to any of these products, make sure that you use adequate substitutes.

This healthy breadstick recipe provides 132 calories, 2 gm dietary fiber, 4 gm total fat, 4 gm proteins and 21 gm carbohydrates per serving.