I hope everyone had an excellent Valentine’s Day. My wife and I relaxed all day, watched movies and made a deliciously huge breakfast consisting of eggs, bacon, and some awesome buckwheat pancakes. We also took our puppy (her name is Lucy by the way) to her first puppy kindergarten, she rocked it. Anyway, back to delicious blueberry buckwheat pancakes.
Many, many blogs ago I wrote about the awesomeness that is buckwheat. Buckwheat rocks, as it tastes delicious, is a complete protein, is gluten-free and has minimal impact on blood sugar. In that blog I also mentioned how much I love buckwheat pancakes, especially loaded with Maine blueberries. A reader asked for a recipe, and today I am coming through, as I finally decided to come up with one!
Blueberry Buckwheat Pancakes
- 1 cup buckwheat flour
- 1 tsp baking powder
- 1/2 tsp Redmond Real Salt
- 2 packets Truvia (or 2 tbsp sugar)
- 1 large omega-3 egg, beaten
- 1 cup unsweetened vanilla almond milk
- 2 tbsp melted Organic Valley pasture butter
- 1 cup Wyman’s Maine wild frozen blueberries
Mix all the dry ingredients together until well blended. Then add one wet ingredient at a time, mixing well after each addition. The batter make look a little thin, but this is how it is supposed to look. Makes 2 large or 4 small pancakes.
Nutrition Facts (per 1 small pancake)
- Calories – 235 calories
- Protein – 5 grams
- Carbs – 29 grams
- Fiber – 5.5 grams
- Fat – 11 grams
Enjoy with a delicious veggie omelet and you have a breakfast of champions!
New CP Website
On another note CresseyPerformance.com has had a face-lift. The new site, created by Dynamic Diagrams, is phenomenal. A completely interactive site; chock full of videos, a sweet blog that you should definitely subscribe to, and a weekly-updated news feed, you will be sure to find some cool stuff. Check it out now!
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