Blueberry Buckwheat Pancakes
These protein-packed buckwheat pancakes are filled with juicy blueberries and hearty whole grains.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Pre-heat nonstick griddle over medium-high heat.
In a medium bowl, whisk together pancake mix, milk, eggs, oil and cinnamon until smooth. If the batter seems too thick, add a little more milk.
Fold in blueberries then pour batter on hot griddle, 1/2 cup at a time. Cook until pancakes are golden brown, about 2-3 minutes on the first side and 1-2 minutes on the second side. Serve with maple syrup if you wish.
Serving: 3pancakes | Calories: 399kcal | Carbohydrates: 50.7g | Protein: 16.4g | Fat: 14.6g | Saturated Fat: 3.5g | Polyunsaturated Fat: 11.1g | Cholesterol: 105mg | Sodium: 580mg | Fiber: 10g | Sugar: 12.6g