Saturday morning indulgence: Blueberry Buckwheat Pancakes
I woke up with pancakes on the brain this morning. I’ve seen a lot of buckwheat recipes circulating the web the last few days. This reminded me that I had a big box of buckwheat pancake mix waiting for me in the kitchen. I had only used it once, in a recipe that called for pancake mix, but I had never let the mix itself shine. Today was this pancake mix’s lucky day.
I kept it simple. I followed the recipe on the box, but made a few substitutions: soy milk instead of cow’s milk, 1/2 tbsp. of unsweetened applesauce instead of 1 tbsp. of oil, and 1/4 cup of egg whites instead of a whole egg. Of course, I also tossed in 1/4 cup of blueberries. These were the best buckwheat pancakes I have had yet! Next time, I may try adding even more blueberries and try 1 tbsp. of applesauce for a bit of extra moisture, but they were still dense and chewy. I ultimately decided to drown my pancakes in crunchy almond butter, bananas, and a drizzle of maple syrup. Perfection.
The buckwheat pancake recipe was found on the back of the Hodgson Mill pancake mix packaging: Hodgson Mill Buckwheat Pancake Mix
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