ARCHIVE: Buckwheat-Flaxseed Blueberry Pancakes


Serves 6 (makes twelve 5-inch pancakes) / Ingredient tip: Rich in omega-3 fatty acids, high-fiber flaxseeds offer nutrient benefits only when ground (whole flaxseeds pass right through), so opt for the most finely ground flaxseeds you can find, or grind your own in a coffee grinder.

2 cups (one 8-ounce pack) strawberries, thawed if frozen
2 tablespoons light agave nectar, divided
3/4 cup low-fat plain yogurt
1/4 heaping teaspoon finely grated orange zest

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 light agave nectar
2 large eggs
2 tablespoons vegetable oil
1 1/2 cups low-fat buttermilk
1 cup (one 4.4-ounce pack) blueberries, fresh 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.

PER SERVING: 296 cal, 33% fat cal, 11g fat, 2g sat fat, 75mg chol, 10g protein, 40g carb, 6g fiber, 535mg sodium

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