Blueberry Buckwheat Pancakes

Makes 16 3-inch pancakes

In this recipe, buckwheat and blueberries team up to make a terrific-tasting, health-protecting breakfast.

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
1 vegetable oil spray

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 pancake