Blueberry Buckwheat Pancakes

Blueberry Buckwheat Pancakes

There's nothing quite like a stack of homemade pancakes, and these Blueberry Buckwheat Pancakes 
are no exception! Light, fluffy, and filled with fresh juicy blueberries, these pancakes 
are perfect to wake up to any day of the week!
Blueberry Buckwheat Pancakes | The Chef Next Door
I'm back on my breakfast kick again, but this time it's all about pancakes! It's no secret I love pancakes, and on the weekends I love making a batch of homemade pancakes {or waffles} for me and the boys. I usually make a double batch of whatever it is, then freeze the extra for the week ahead. There's nothing like having a homemade pancake or waffle during the week before work or school. It totally beats the ones from a box!

These Blueberry Buckwheat Pancakes are light, fluffy, and deliciously healthy. Buckwheat flour is a good source of protein and calcium, and it contains a significant amount of fiber. It has a nice nutty flavor which is perfect in these pancakes. I also made these pancakes lactose free.

Blueberry Buckwheat Pancakes | The Chef Next Door
Did you know February is Lactose Intolerance Awareness month? So many people suffer from lactose intolerance, but that doesn't mean you need to cut dairy from your diet! They are many lactose free options now, plus there are lactose friendly foods, like certain cheeses and yogurt. Learn more about what lactose intolerance is and how dairy can still be a part of a lactose intolerant friendly meal plan by reading this terrific article from Milk Means More

Now, who's ready to make some delicious pancakes? I know I am!

Blueberry Buckwheat Pancakes
Author: Sarah Bates | The Chef Next Door
Makes 4 servings (4 pancakes per serving)

3/4 cup buckwheat flour
3/4 cup all purpose flour
2 Tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 3/4 cups Lactaid 2% lactose free milk
2 Tablespoons vegetable oil
1 teaspoon pure vanilla extract
2 cups fresh blueberries

In a large bowl, whisk together the flours, sugar, baking powder, baking soda and salt. In a smaller bowl, beat the eggs, then add the milk, oil and vanilla and mix well. Stir the wet ingredients into the dry ingredients and mix to combine. 

Preheat a griddle or large skillet over a medium heat. Using a 1/4 cup measure, pour the batter onto the griddle. Gently place several blueberries all over the surface of the pancakes. Flip the pancakes when bubbles start to form around the edges, and when the bottoms are golden brown. Cook on the other side until golden brown, about 2 more minutes. Remove to a plate and cover to keep warm while the other pancakes are cooking.

Top the pancakes with additional blueberries and syrup before serving, if desired.

Bon App├ętit!

{Note: you can use regular milk in this recipe if you prefer!} 
Blueberry Buckwheat Pancakes | The Chef Next Door
I'm honored to be a Milk Means More Ambassador and I thank them for sponsoring this post! I was compensated for developing a  Lactose-free recipe in honor of Lactose Intolerance Month. All opinions, as always, are my own. 

The United Dairy Industry of Michigan, branded as Milk Means More, is the umbrella organization for the American Dairy Association and Dairy Council of Michigan. Their goal is to promote Michigan’s locally produced dairy products and reconnect consumers with the people behind their food. For more great dairy recipes, follow Milk Means More on Pinterest. To learn more about nutrition, animal care/well-being and on-farm practices related to dairy products and the dairy industry, you may want to follow Milk Means More on Facebook. You can also follow them on InstagramTwitter and YouTube!

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