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Blueberry Buckwheat Pancakes is for Breakfast.

Blueberry Buckwheat Pancakes takes 15 minutes to prepare.

Blueberry Buckwheat Pancakes takes 5 minutes to cook.

Blueberry Buckwheat Pancakes makes 28 servings.

The ingredients for Blueberry Buckwheat Pancakes are:

Buckwheat, 1 cup
Buckwheat., 1/2 cup cooked, 1 serving
**Flax Seed Meal (ground flax), 4 tbsp
Cinnamon, ground, 1 tsp
Nutmeg, ground, .5 tsp
Baking Powder, 2 tsp
Oil for cooking (1 Tbsp)
Blueberries, frozen (unsweetened), .5 cup, unthawed (remove)
Banana, fresh, 1 medium (7" to 7-7/8" long) (remove)
Egg, fresh, 1 large (remove)
Buttermilk, lowfat, 1.5 cup (remove)

Here is how you make Blueberry Buckwheat Pancakes:

Mix dry ingredients: buckwheat flour, flaxseed, cinnamon, nutmeg, baking powder.In a separate bowl, mash the banana, beat in the egg with a fork, mix in the buttermilk.Mix with wet ingredients into the dry ingredients with a fork. When the batter is smooth, mix in the blueberries and the cooked buckwheat groats (kasha).Heat a pan to medium. Add just enough oil for cooking.Spoon batter into hot pan. Allow to cook 1-2 minutes on one side before turning. Cook through on the other side until done.Serve with real butter and real maple syrup if desired. I eat them just as they are, and I freeze the leftovers for easy microwave breakfasts on a later date.Number of Servings: 28Recipe submitted by SparkPeople user ANNEROUSSEAU.

The nutritional information for Blueberry Buckwheat Pancakes is:

• Servings Per Recipe: 28
• Amount Per Serving
• Calories: 42.6

• Total Fat: 0.9 g
• Cholesterol: 8.1 mg
• Sodium: 51.0 mg
• Total Carbs: 7.2 g
• Dietary Fiber: 1.2 g
• Protein: 1.9 g