Particularly, someone asked to see pictures of my garden. I have a chocolate wild raspberry pie in the oven right now, so as soon as that's out I'll head outside to take photos. Until then, I have a buckwheat blueberry pancake recipe for you. Yay!
A few weeks ago I spotted soba noodles in the grocery store and realized soba noodles are a great summer dish because they're served cold. Then I learned that buckwheat (which is what soba noodles are made of) is super healthy for you. So now I'm on a buckwheat bender.
I found this recipe on Mayo Clinic (figured I couldn't go wrong there). And added some blueberries for extra anti-oxidant boost. Ugh, I'm so healthy I annoy myself sometimes. Completely different from me in highschool or college where I ate Poptarts and Oreos every day. I do miss them.
Anyway, this batter is fun because it looks like wet sand when you're mixing it! But they came out really tasty. I usually use honey on my pancakes, which makes them extra tasty and is also really good for you!
Buckwheat Blueberry Pancakes
Adapted from MayoClinic (head over there for nutritional information)
2 egg whites (substitute 1/2 cup applesauce and make it vegan!)
1 tablespoon canola oil
1/2 cup almond milk
1/2 cup white whole wheat flour
1/2 cup buckwheat flour
1 tablespoon baking powder
1 tablespoon sugar
1/2 cup water
- Preheat griddle or pan.
- In a small bowl, whisk together the egg whites, canola oil and milk.
- In another bowl, combine the flours, baking powder and sugar.
- Add the egg white mixture and the water and stir until slightly moistened.
- Drop 1/3 cups of batter into pan.
- Drop blueberries on to each pancake as it cooks.
- Cook about two minutes on each side.
When ever we make pancakes I store them in tupperware with wax paper in between to reheat and eat all week. Or, I store them in plastic bags with wax paper in between and freeze them. You can heat them up in the toaster oven or microwave.