As someone who works full-time, Monday through Friday, I like to keep my Saturday mornings nice and leisurely. Perfect time for pancakes!
This morning, I made a healthy, yummy breakfast that will keep me running through a morning of famers’ market shopping, dog walking, cleaning, and some good old fashioned bumming around on the couch: berry buckwheat pancakes!
The main ingredients that I used for these pancakes were frozen, unsweetened wild blueberries and Arrowhead Mills Buckwheat Pancake mix.
As I’m sure you all know, blueberries are a good source of fiber and antioxidants. Buckwheat is a great source of fiber and amino acids, not to mention gluten free. The blueberries and buckwheat make these pancakes nutrient-packed.
Ingredients:
- 1 cup frozen, unsweetened blueberries, defrosted
- Slightly less than 1 cup Arrowhead Mills buckwheat pancake mix (I used ~5/6 of a cup)
- 2/3 cup water
- 1 egg, beaten
Mix all ingredients together in a bowl, just until mixed. Pour batter onto griddle.
Cook until slightly browned on both sides. Serves 3. I’m freezing the other two servings for weekday breakfasts.
I topped mine with a tablespoon of local maple syrup (made by and given to me by a good friend).
Off to enjoy the rest of my Saturday! 
