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Posted on Jul 24, 2011

Blueberry Hill

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. ¹,²

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!

 Blueberry Buckwheat Pancakes

Makes 2 servings (~ 10 larger-than-silver-dollar pancakes)

Materials

  • 1 cup buckwheat flour
  • 2.5 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1 cup almond milk (unsweetened)
  • 1 banana
  • 1 cup blueberries

Methods

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…

delicious…

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:

Nutritional data and images courtesy of www.NutritionData.com.

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).

Nutritional data and images courtesy of www.NutritionData.com

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…

Enjoy!

  • 12 Comments

    1. wow. so i’m guessing we’ll be seeing a lot of blueberry recipes on here? because that is fine with me!

      ps i love your photos, they are so vibrant!

      • Yes, there are most definitely more blueberry recipes coming – and thanks for the lovely comment about the photos 🙂

    2. I can’t wait to try this recipe. There’s nothing better than buckwheat pancakes, but then when you throw blueberries (yum) and almond milk in it (yum), sounds great.

      • I’m a recent convert to buckwheat, and I have to say, I’ve developed a mild addiction to it (& these pancakes in particular). Hope you enjoy them!

    3. I think I’m a new fan of your blog 🙂 Beautiful pictures and I’ve been loving both buckwheat AND blueberries lately. I’ve been looking for a good buckwheat pancake recipe!
      And fresh picked berries…I can’t get enough of them! I’m bummed because I’ve already gone through two of the three HUGE bags picked last weekend…

      • I know how you feel – my blueberry love knows no bounds. I’ve already dove into the stash in the freezer that were supposed to be for ‘later.’ Oh well – that just means I’ll have to get some more 🙂

    4. Wow, these look delicious! Will have to try soon. Enjoy your blueberries!

    5. Those pancakes look delicious! I’m going to try theses as soon as I get more buckwheat, I just used mine up! Love blueberries in pancakes!

    6. wow! these look amazing, i must try them.

    7. Ya know, I tried these, and as with all vegan pancake recipes I’ve tried, they end up flat and mushy on the inside – not the airy, cooked-through delight that you show. What am I missing? I do trade baking soda for the baking powder (I use about half as much with a little salt) because my family can’t have baking powder. Do you think that would make so much difference? Mine are also MUCH darker. Can you tell me what brand buckwheat flour you use? They still tasted awesome, so I’m eager to get the recipe figured out :).

      • The problem is you can’t directly substitute baking soda for baking powder. Baking powder includes an acidifying agent (usually cream of tartar) which baking soda doesn’t have, and it’s necessary for the reaction to occur – at least that’s my understanding. I use Arrowhead Mills buckwheat flour.

    8. so making and blogging these tomorrow. looks amazing. will be sure to credit you x

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