Tuesday, October 28, 2008

Blueberry Buckwheat Pancakes

This is one of my favorite weekend breakfasts.  It is not only ravishingly decadent, but is packed with phytonutrients from the wild blueberries and buckwheat. While most of us are aware of the antioxidant capacity of blueberries, buckwheat is also loaded with powerful free radical scavengers, namely rutin.  In addition, rutin helps to strengthen capillaries which improves circulation, gives your skin a peachy glow and helps mitigate cellulite! Buckwheat is also ideal for anyone limiting their wheat intake as it is gluten free.  It is also a complete protein for any of those vegetarians out there. Simply add a scoop of thick, creamy yogurt and you have a perfectly balanced, nutrient dense meal that is absurdly delicious.  Enjoy!

Prep and Cook Time: 30 Mins   Serves: 6
Ingredients
1/2 cup buckwheat flour
1/2 cup brown rice flour or quinoa flour
2 teaspoons baking powder
pinch of salt
2 large organic eggs
1 cup organic milk
1 ripe banana, chopped
1 1/2 cups wild blueberries, fresh or frozen eg Traders Joe's wild blueberries
Grapeseed oil for brushing the griddle
2% Greek Yogurt (optional)

Directions
1. In a mixing bowl, blend together the flours, the baking powder and the salt
2. Add the chopped banana and blend the mixture until it resembles fine meal
3. In a large bowl whisk together the eggs and the milk, add the flour mixture, and whisk the batter until it is combined well
4. Let the batter stand for 5 minutes and stir in the blueberries
5.  Preheat the oven to 200°F. Heat a griddle over moderate heat until it is hot enough to make drops of water scatter over its surface and brush it with the oil

6.  Spoon the batter onto the griddle to form 6-inch rounds and cook the pancakes for 1 to 2 minutes on each side, or until they are golden
7. Transfer the pancakes as they are cooked to a heatproof platter and keep them warm in the oven until ready to serve
8. Top with 2% Greek Yogurt such as
Trader Joe's 2% Greek Yogurt

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