Buckwheat-Flaxseed Blueberry Pancakes
  • 2cups (one 8-ounce pack) strawberriesthawed if frozen
  • 2tablespoons light agave nectardivided
  • 3/4cup low-fat plain yogurt
  • 1/4heaping teaspoon finely grated orange zest
  • 1/2cup 100 percent buckwheat flour
  • 1/2cup ground flaxseeds
  • 1/2cup all-purpose flour or gluten-free flour mix with xanthan gum
  • 2teaspoons baking powder
  • 1teaspoon baking soda
  • 1/4teaspoon salt
  • 2tablespoons light agave nectar
  • 2large eggs
  • 2tablespoons vegetable oil
  • 1 1/2cups low-fat buttermilk
  • 1cup (one 4.4 ounce pack) blueberriesfresh or frozen
  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