Buckwheat-Flaxseed Blueberry Pancakes
- TOPPING -2 cups (one eight ounce pack) of strawberries (thawed if frozen)
- -2 tablespoons agave nectar, divided;
- -1/4 heaping teaspoon finely grated orange zest;
- PANCAKES
- -1/2 cup of buckwheat flour
- -1/2 cup all-purpose flour
- -1/4 tsp of salt
- 1. For toppings: quarter strawberries, then stir in 1 tablespoon agave nectar. Set aside. Stir 1 tablespoon agave nectar and orange zest into yogurt Cover and refrigerate.
- 2. For pancakes: Sift dry ingredients together into a medium mixing bowl. In a separate bowl, whisk together agave, eggs, oil and buttermilk. Whisk wet mixture into dry ingredients until just incorporated. Do not overmix.
- - Heat a skillet over medium heat. Brush lightly with vegetable oil, then drop about 1/4 cup of batter onto skillet. Cover with blueberries (no need to thaw if frozen). Fill skillet with as many pancakes as will fit, leaving a small space between. Cook until set around edges, 2-3 minutes. Flip and cook for another 1-2 minutes until cooked through.
- - Top each pancake with a dollop of yogurt and a scoop of strawberries.
pack, agave nectar, orange zest, of buckwheat flour, allpurpose, salt
Taken from www.epicurious.com/recipes/member/views/buckwheat-flaxseed-blueberry-pancakes-50112331 (may not work)