Everybody knows that breakfast is the most important meal of the day, so what I love to do on the weekends, when I have a little more time, is to cook up a batch of blueberry buckwheat pancakes.
This recipe is quick and easy and requires very few ingredients. One of those ingredients is Bob’s Red Mill Organic Buckwheat Pancake and Waffle Mix. Now one of the top benefits of buckwheat is the fact that it isn’t wheat at all but a fruit seed in the same family as rhubarb and sorrel. This means it is an ideal alternative for people allergic to wheat gluten. Unfortunately, Red Mill pancake mix, while being organic, contains wheat flour.
I tend to crave blueberry buckwheat pancakes and I’ve often found that cravings hint at nutritional deficiencies. Lately, I’ve been craving buckwheat pancakes and pineapple, both of which are extremely rich in manganese and magnesium. Manganese is necessary for the maintenance of healthy bones, promotes a healthy cardiovascular system by regulating cholesterol levels and improves the digestion. Magnesium has similar effects including promoting bone health and blood circulation, but it also acts as a calming agent on the nerves and muscles. These are all good things that active people need in their diets.
The buckwheat, Greek yogurt and protein powder kick the amino acids up a notch, making these flapjacks the perfect breakfast for fit and active people.
- 1 cup Bob’s Red Mill Organic Buckwheat Pancake and Waffle Mix
- 1 cup organic blueberries
- 1-2 scoops ISOFLEX Vanilla Whey Protein Isolate Powder
- 1 egg
- 1 tbsp vegetable oil
- 1 cup water (test with ¾ cup first and add more slowly until desired consistency is reached)
- 1 cup Low Fat Greek Yogurt
- Maple Syrup
- Enough oil to cook the pancakes
Wash and dry the blueberries and set aside. Put all dry ingredients in a bowl and add the wet ingredients. Combine with a spoon until well mixed.
Add a little oil to a hot fry pan. Add 1/3 cup of batter for each pancake, unless you like silver dollars. Add enough blueberries to your liking and continue to cook until bubbles appear on the surface. Flip the pancake and cook for 1-2 minutes longer.
Serve with a dollop of Greek Yogurt and drizzle with maple syrup.
Makes 3 medium large-ish pancakes.
Nutrition Facts per Serving
Calories: 236 – 250
Protein: 23 g
Fat: 4 g