A Buckwheat Pancake Breakfast

Breakfast is the most important meal of your day. But how encouraging can eating breakfast be if all you're having is dry toast? It's also not that healthy if you eat a greasy plate of bacon and eggs. For a healthy and delicious start to your day, try Ellie Krieger's Buckwheat Pancakes with

Blueberries. Rich in fiber, antioxidants, protein, and vitamin C, it can fill you up and provide you energy that can last 'til lunchtime.



Buckwheat Pancakes with Blueberries





Batter:

3/4 cup buckwheat flour

3/4 cup whole-wheat pastry flour

1/4 teaspoon salt

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 cup buttermilk

3/4 cup nonfat milk

2 large eggs

1 tablespoon honey

2 tablespoons canola oil

1 cup blueberries



Topping:

1/2 cup real maple syrup

1 cup blueberries



1. Mix ingredients for the batter except berries until just combined. Fold in berries gently.

2. Preheat a large non-stick griddle then ladle 1/4 cup of batter. Flip pancake when the top is bubbly and bottom is golden brown. Cook the other side until golden brown.

3. Top pancakes with more blueberries and maple syrup.