Buckwheat Pancakes with Berries | Healthy Snacks | Best Recipes

Buckwheat Pancakes with Berries


Serving Size:



  • 1 1/4 cups buckwheat flour
  • 1/4 cup whole wheat self-rising flour
  • 1 1/2 teaspoons baking powder
  • 2 tablespoons raw (unrefined cane) sugar
  • 2 eggs, lightly beaten
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • olive oil
  • 4 tablespoons Natural Yogurt
  • 1 1/2 cups blueberries


Combine the flours, baking powder and sugar in a mixing bowl.

Make a well in the center and pour in the eggs, buttermilk and vanilla extract and whisk until smooth.

Add a little more milk if the pancake batter is too thick.

Heat a frying pan over medium heat and lightly spray with olive oil.

Pour (1/4 cup) of the mixture into the pan and cook for 1-2 minutes each side, or until the pancake is golden and cooked.

Repeat with the remaining mixture to make 8 pancakes in total.

Serve two pancakes per person.

Top the pancakes with a spoonful of yogurt and some blueberries.

Article Posted 6 years Ago

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