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Blueberry Buckwheat Pancakes with Flaxseeds

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Blueberry Buckwheat Pancakes with Flaxseeds

3/4 cup buckwheat flour
1/2 cup whiteflour
1/4 cup flaxseed flour, ground in a spice mill or coffee grinder
1 teaspoons salt
1 3/4 tsp baking powder
2 eggs
3 tablespoons melted butter
1 1/4 cups milk
2 tablespoons molasses
1 cup blueberries

Combine dry ingredients in a large bowl. Combine liquid ingredients and slowly add to dry mixture. Stir until moistened. For lighter cakes, let this mixture sit for 1-2 hours. Add blueberries stir gently. Pour batter about 1/4 cup for each cake, into a hot greased skillet. Cook until the tops of pancakes are bubbly and edges appear dry, 1 to 1 1/2 minutes. Turn over to brown the other side. Serve with maple syrup.

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1 Helene { 10.20.14 at 2:03 pm }

Made the pancakes and they were delicious definitely keeping this recipe, really enjoyed them with fruit on the side.

2 Dorothy { 01.11.12 at 12:21 pm }

I have a similar recipe which I make gluten free (for my celiac husband) by replacing the white wheat flour with a combination of brown rice flour and tapioca starch. And my non-celiac family loves them too.

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