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Blueberry Buckwheat Pancakes
1 Cup Milk (Soy, Rice, etc.)
1 ¼ Cup Buckwheat flour
1 Tbs. raw honey
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
¼ cup chopped raw almonds
2 tbs. oil (spectrum naturals expeller pressed organic canola)
1 egg
¾ cup blueberries
Mix in a medium sized bowl all wet ingredients. Mix in dry ingredients. Mix only until covered. Add blueberries.
“butter” a medium or large frying pan and pour all the batter into the pan. On Medium-high, cook the pancake for about 5 minutes or so and flip for 1 or 2 minutes. Cut up into wedges and serve with maple syrup or whatever you usually eat pancakes with. You can also make individual pancakes. These come out very thick and are delicious and extremely healthy.
Buckwheat (Gagopyrum esculentum) is thought to have originated in central and western China, where it has been cultivated for over 1,000 years. It contains over 1% of three amino acids: glutamic acid, arginine, and aspartic acid. In one pound of Buckwheat flour there are:
1520 calories; Carbohydrates 63 % or g/100g of flour; Protein 11.7%; Fat 2.4%; Fiber 9.9 %; Water 11 %; Minerals 2 %.
Other Articles in Breakfast Recipes
 Apple Pancakes
Blueberry Buckwheat Pancakes
Blackberry Muffins
Cornmeal Pancakes
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