Buckwheat-Flaxseed Blueberry Pancakes

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Buckwheat-Flaxseed Blueberry Pancakes

 

Toppings:

2 cups strawberries, thawed if frozen

2 tablespoons light agave nectar, divided

3/4 cup plain yogurt

1/4 heaping teaspoon finely grated orange zest

 

Pancakes:

1/2 cup buckwheat flour

1/2 cup ground flaxseeds

1/2 cup all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon salt

2 tablespoons agave nectar

2 large eggs

2 tablespoons vegetable oil

1 1/2 cups buttermilk

1 cup blueberries, fresh or frozen

 

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.

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.

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 to 3 minutes. Flip and cook

for another 1 to 2 minutes, until cooked through. Top each pancake with a

dollop of yogurt and a scoop of strawberries. Serves 6.