Buckwheat Pancakes
Yields 12 pancakes
COST: $0.36
Per pancake
Calories: 90
Fat: 3g
Carbohydrates: 13g
Protein: 2g
Fiber: 2g
Sugar: 3g
Sodium: 240mg
3โ4 cup all-purpose flour
1โ4 cup buckwheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1โ8 teaspoon salt
3 tablespoons raw sugar
1 egg
11โ2 tablespoons coconut oil, plus extra for greasing
1 cup buttermilk
3โ4 cup frozen blueberries
1 tablespoon sesame seeds
Heat a griddle or heavy skillet, making sure it is very hot (water should sizzle when dropped on it).
In a medium-sized bowl, mix together the all-purpose and buckwheat flour. Stir the baking powder, baking soda, and salt into the flour, blending thoroughly. Stir in the sugar. In a small bowl, lightly beat the egg and add the coconut oil and buttermilk.
Add the egg and milk mixture to the dry ingredients. Do not overmix. (Donโt worry about lumps.) The batter should be runny. Gently stir in the blueberries.
Grease the griddle or skillet with oil as needed. Pour the batter into the pan in 2-tablespoon portions. Sprinkle about 1โ4 teaspoon of sesame seeds on top of each pancake.
Cook until the pancakes are browned on the bottom and bubbling on top, about 3โ5 minutes. Flip over and cook the other side until browned. Remove the pancakes from the skillet or griddle. Repeat with the remaining pancake batter. Serve.
