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Buckwheat Blueberry Pancakes

Active Time: 30 minutes

Total Time: 30 minutes

Serves: 16-20 pancakes


Buckwheat Blueberry Pancakes


  • In large bowl, combine flour, flax seed, baking powder, baking soda and salt; set aside.
  • In medium bowl, combine buttermilk, oil, eggs and honey. Whisk until well combined.
  • Pour buttermilk mixture over flour mixture. Whisk until just combined. Let stand 10 minutes.
  • Heat skillet to medium heat. When hot, pour ¼ cup batter onto skillet, repeating to fill skillet. Top each pancake with blueberries.
  • Cook until bubbles appear on the surface and golden brown underneath (about 2 minute). Flip and continue cooking until golden brown and cooked through (about 2 minute). Note: This batter is thick and takes longer to cook than basic pancake batter.
  • Remove from skillet and keep warm; repeat with remaining batter and blueberries. Serve syrup, if desired.


Serving Size: 1/6 of recipe
  • Calories 340kcal -
  • Total Fat 14g -
  • Saturated Fat 2g -
  • Cholesterol 3mg -
  • Sodium 900mg -
  • Carbohydrates 48g -
  • Fiber 8g -
  • Protein 9g -