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

Photo by Mishell R.
Adapted from deliciousliving.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

Adapted from deliciousliving.com

Ingredients

  • TOPPINGS

  • 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

  • PANCAKES

  • 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

Directions

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.

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