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# Healthy Recipes: Blueberry Buckwheat Pancakes
- URL: https://www.foodconsumer.org/blueberry_buckwheat_pancakes_0528130753/
- Published: 2013-05-28T20:51:00.000Z
- Updated: 2026-09-15T13:55:42.000Z
- Description: A dairy- and egg-free recipe for 16 three-inch pancakes made with buckwheat flour, cornmeal, mashed banana, maple syrup and fortified soy or rice milk, with blueberries stirred in. Each pancake: 55 calories and 0.5 g fat.
- Author: Food Consumer
- Tags: Healthy Recipes from AICR, Recipes & Dining, #vivvo-import

Antioxidant-packed blueberries paired with buckwheat flour make a terrific-tasting, health-promoting breakfast.

Ingredients

Makes 16 3-inch pancakes

1/2 cup buckwheat flour  
1/2 cup cornmeal  
1/2 teaspoon baking powder  
1/4 teaspoon baking soda  
1/4 teaspoon salt  
1 ripe banana, mashed  
2 tablespoons maple syrup  
1 tablespoon vinegar  
1 cup fortified soy or rice milk  
1 cup fresh or frozen blueberries  
Vegetable oil spray

Directions

Mix buckwheat flour, cornmeal, baking powder, baking soda, and salt.

In a separate large bowl, combine mashed banana, maple syrup, vinegar, and non-dairy milk. Add flour mixture, stirring just enough to remove any lumps and make a pourable batter. Stir in blueberries and add a bit more milk if the batter seems too thick.

Preheat a non-stick skillet or griddle, then spray lightly with vegetable oil. Pour small amounts of batter onto the heated surface and cook until tops bubble. Turn carefully with a spatula and cook the second sides until browned, about 1 minute. Serve immediately.

Per serving (1 pancake): 55 calories; 0.5 g fat; 0.1 g saturated fat; 8.1% calories from fat; 0 mg cholesterol; 1.5 g protein; 11.8 g carbohydrates; 3.8 g sugar; 1.1 g fiber; 81 mg sodium; 32 mg calcium; 0.6 mg iron; 1.6 mg vitamin C; 9 mcg beta carotene; 0.3 mg vitamin E

Source: *Healthy Eating for Life and to Prevent and Treat Cancer* by Vesanto Melina, M.S., R.D.; recipe by Jennifer Raymond, M.S., R.D.