So, this past week we may have done something a little crazy.
In case you can’t tell, that is indeed a 10 pound bag of blueberries.
Yes, that’s right – 10 pounds.
An acquaintance of ours recently started up a CSA , and as avid supporters of local agriculture, Andrew and I jumped at the chance to buy some of her abundant supply of blueberries.
When Andrew came home with the bag, I felt like this guy:
Except for the fact that it’s been >100 degrees the past 2 days (and we don’t have AC…), which is just crazy considering how much of the year I spend FREEZING here in Pennsylvania.
Annnnyway, you might be asking, what the heck is she going to do with all those blueberries?
Oh, don’t you worry – I have plans for them, my pretties.
My love for berries has grown exponentially in the past few years and this summer I have become an all-out, self-proclaimed blueberry fiend. So, to ensure I have wonderful blueberry goodness year round (and to protect myself from eating them all at once and turning into Violet Beauregarde from Charlie and the Chocolate Factory), the bulk of these will go in the freezer. But the rest, ah… the rest will go into all sorts of creations.
First up – pancakes. But not just any pancakes: buckwheat pancakes.
Though its name may deceive you, buckwheat is actually a fruit, or more specifically an achene which is basically a dry fruit containing a single seed. Buckwheat has been shown to have high quality protein, containing high levels of most essential amino acids, particularly lysine. Â¹,Â²
So, what does this mean? Well, it means that buckwheat is gluten-free and a great source of diverse amino acids. So let’s get cooking!
Â Blueberry Buckwheat Pancakes
Makes 2 servings (~ 10 larger-than-silver-dollar pancakes)
- 1 cup buckwheat flour
- 2.5 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 cup almond milk (unsweetened)
- 1 banana
- 1 cup blueberries
1. Sift together flour, baking powder and cinnamon.
2. In a separate bowl, smash banana into a puree.
3. Stir almond milk into dry mix, followed by banana puree.
4. Fold in blueberries.
5. Lightly oil griddle and heat over medium heat. Pour 1/4 cup of batter onto griddle and cook for 1.5 – 2 minutes, until pancake begins to look matte on top (these don’t really have the tell-tale bubbles.) Flip and cook another minute or so until lightly browned.
6. Plate up: dress with more fresh blueberries and a drizzle of maple syrup.
Results & Conclusions
These pancakes are hearty without being heavy…
and very filling.
And just for kicks, let’s geek out and look at some numbers, using this handy dandy nutrition calculator.
For the pancakes sans toppings:
A delicious, filling breakfast under 350 calories with 9 grams of protein and 11 grams of fiber — pretty awesome.
And what happens if you add toppings? Say, a half cup of blueberries, half a peach and 2 tablespoons of maple syrup (the real stuff – not the sugar bombs masquerading as syrup).
So there you go – you can start your day with a meal that has half your daily values of fiber and calcium and a fair amount of protein for under 500 calories. And did I mention that it tastes.really.good.
Just look at the purply goodness…