Buckwheat Flaxseed Blueberry Pancakes
Rich in omega-3 fatty acids, high-fiber flaxseeds offer nutrient benefits only when ground (whole flaxseeds pass right through), so opt for the most finely ground flaxseeds you can find, or grind your own in a coffee grinder. If your gluten-free flour mix already contains baking powder and baking soda, omit them from the recipe.
6 servings: PER SERVING: 296 cal, 33% fat cal, 11g fat, 2g sat fat, 75mg chol, 10g protein, 40g carb, 6g fiber, 535mg sodium
- 2 cups (one 8-ounce pack)strawberries(thawed if frozen)
- 2 tablespoonslight agave nectar(divided)
- 3/4 cuplow-fat plain yogurt
- 1/4 heaping teaspoon finely grated orange zest
- 1/2 cup100 percent buckwheat flour
- 1/2 cupground flaxseeds
- 1/2 cupall-purpose flour or gluten-free flour mix with xanthan gum
- 2 teaspoonsbaking powder
- 1 teaspoonbaking soda
- 1/4 teaspoonsalt
- 2 tablespoonslight agave nectar
- 2 largeeggs
- 2 tablespoonsvegetable oil
- 1 1/2 cupslow-fat buttermilk
- 1 cup (one 4.4 ounce pack)blueberries(fresh or frozen
Adapted from deliciousliving.com
1.For toppings: Quarter strawberries, then stir in 1 tablespoon agave nectar. Set aside. Stir 1 tablespoon agave nectar and orange zest into yogurt. Cover and refrigerate.
2.For pancakes: Sift dry ingredients together into a medium mixing bowl. In a separate bowl, whisk together agave, eggs, oil, and buttermilk. Whisk wet mixture into dry ingredients until just incorporated. Do not overmix.
3.Heat a skillet over medium heat. Brush lightly with vegetable oil, then drop about 1/4 cup batter onto skillet. Cover with blueberries (no need to thaw if frozen). Fill skillet with as many pancakes as will fit, leaving a small space between. Cook until set around edges, 2–3 minutes. Flip and cook for another 1–2 minutes, until cooked through. Top each pancake with a dollop of yogurt and a scoop of strawberries.