Buckwheat Blueberry Pancakes

A plate full of buckwheat blueberry pancakes


  • ¾ cup BOB'S RED MILL
    organic buckwheat flour
  • ¾ cup all purpose flour
  • 1 ½ teapoon baking powder
  • ½ teaspoon baking soda
  • scant amount of salt
  • 2 eggs, lightly beaten
  • about 1 cup milk or milk mixed with water
  • 2 tablespoons sunflower or peanut oil
    fresh frozen wild blueberries
  • EASTY LONG Vermont Maple Syrup


In bowl, sift together buckwheat flour, all purpose flour, baking powder, baking soda and salt. In another bowl, combine eggs, milk and/or water, and oil. Make a well in the dry mixture, and add wet mixture. Gently stir, adding more milk and/or water until pancake batter consistency. Add blueberries as desired. Fry in oiled skillet until browned on each side. Serve with Vermont maple syrup, plain yogurt, and butter.

Makes about 8 pancakes.