Well, it’s been a month since I have visited with Ellie’s cookbooks. Sorry, Ellie. But, it’s a new year. New motivation. New outlook. This morning I started the day off right with a good healthy breakfast….

    …Blueberry Buckwheat Pancakes

For those of us living in the South, buckwheat is not a common grain. It is more of a cooler climate, short growing season grain. Definitely NOT a Southern thing! In fact it wasn’t til we traveled the Blue Ridge Parkway and visited Mabry Mill…

    {Is that not beautifully peaceful??}

…that I bought some to use at home. And never did.

‘Til now!!

3/4 cup buckwheat flour
3/4 cup whole-wheat pastry flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
3/4 cup nonfat milk
1 tablespoon honey
2 large eggs
2 tablespoons canola oil
2 cups blueberries, divided
1/2 cup real maple syrup

Directions

In a large bowl whisk together the flours, baking powder, baking soda and salt. In another bowl, beat together the buttermilk, non-fat milk, honey, eggs, and oil. Stir the wet ingredients into the dry ingredients, mixing only enough to combine them. Stir in 1 cup of berries.

Preheat a large nonstick griddle or skillet over a medium flame. Ladle the batter onto the skillet with a 1/4-cup measure. Flip the pancake when it is golden brown on the bottom and bubbles are forming on top, about 1 1/2 minutes. Cook the other side until golden brown, about 1 1/2 minutes. Serve topped with more blueberries and the maple syrup.

Here is the video of Ellie making the Pancakes.

These were really good. I did cheat on the healthy just a wee bit by adding a little butter to the pancakes. And they were perfect for breakfast this morning. Chock full of blueberries {and antioxidants}

The recipe is on page 20 of Ellie’s The Food You Crave.

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