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. 

Buckwheat-Flaxseed Blueberry Pancakes

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Servings

6 people

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Ingredients

TOPPINGS

• 2 cups (one 8-ounce pack) strawberries thawed if frozen
• 2 tablespoons light agave nectar divided
• 3/4 cup low-fat plain yogurt
• 1/4 heaping teaspoon finely grated orange zest

PANCAKES

• 1/2 cup 100 percent buckwheat flour
• 1/2 cup ground flaxseeds
• 1/2 cup all-purpose flour or gluten-free flour mix with xanthan gum
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons light agave nectar
• 2 large eggs
• 2 tablespoons vegetable oil
• 1 1/2 cups low-fat buttermilk
• 1 cup (one 4.4 ounce pack) blueberries fresh or frozen

Ingredients TOPPINGS 2 cups (one 8-ounce pack) strawberries thawed if frozen 2 tablespoons light agave nectar divided 3/4 cup low-fat plain yogurt 1/4 heaping teaspoon finely grated orange zest PANCAKES 1/2 cup 100 percent buckwheat flour 1/2 cup ground flaxseeds 1/2 cup all-purpose flour or gluten-free flour mix with xanthan gum 2 teaspoons baking powder 1 teaspoon baking soda 1/4 teaspoon salt 2 tablespoons light agave nectar 2 large eggs 2 tablespoons vegetable oil 1 1/2 cups low-fat buttermilk 1 cup (one 4.4 ounce pack) blueberries fresh or frozen

Servings 6 people Print Recipe

Instructions

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.

Recipe Notes

Nutrition Facts

Buckwheat-Flaxseed Blueberry Pancakes

Amount Per Serving

Calories 296

% Daily Value*

Cholesterol 75mg 25%

Sodium 535mg 22%

Total Carbohydrates 40g 13%

Dietary Fiber 6g 24%

Protein 10g 20%

* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 296 cal, 33% fat cal, 11g fat, 2g sat fat, 75mg chol, 10g protein, 40g carb, 6g fiber, 535mg sodium