1 cup whole-wheat flour
1/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 1/4 cups buttermilk
2 medium eggs, lightly beaten
1 cup fresh blueberries
Peanut butter (no-sugar-added)
Combine all ingreients except for blueberries and pb, and whisk until just blended - mixture will still be lumpy. Let sit for a minute or to while you prepare the pan.
Drop a teaspoon of butter into a frying pan that has been warming over medium-high heat (I found this is the secret to get food not to stick - where have I been all these years when I didn't believe this hint?!).
When butter has melted (it won't take long), add batter. Top batter with a sprinkling of blueberries, and cover with a loose-fitting lid. Cook for 2-3 minnutes or until golden brown and slightly puffy; flip, and fry the other side another minute.
Repeat with remaining batter. Serve with - this is the good part - a tablespoon of peanut butter in between the pancakes. The warmth of the pancakes will turn it into a smooth, scrumptious sauce. No syrup - these are good without.
My reading (glucose level) was actually only 10 points higher 2 hours after I ate this than it was before I started, so they must've been low on the glycemic index scale! All that fiber and the peanut butter probably slowed things down a little, too.
1/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 1/4 cups buttermilk
2 medium eggs, lightly beaten
1 cup fresh blueberries
Peanut butter (no-sugar-added)
Combine all ingreients except for blueberries and pb, and whisk until just blended - mixture will still be lumpy. Let sit for a minute or to while you prepare the pan.
Drop a teaspoon of butter into a frying pan that has been warming over medium-high heat (I found this is the secret to get food not to stick - where have I been all these years when I didn't believe this hint?!).
When butter has melted (it won't take long), add batter. Top batter with a sprinkling of blueberries, and cover with a loose-fitting lid. Cook for 2-3 minnutes or until golden brown and slightly puffy; flip, and fry the other side another minute.
Repeat with remaining batter. Serve with - this is the good part - a tablespoon of peanut butter in between the pancakes. The warmth of the pancakes will turn it into a smooth, scrumptious sauce. No syrup - these are good without.
My reading (glucose level) was actually only 10 points higher 2 hours after I ate this than it was before I started, so they must've been low on the glycemic index scale! All that fiber and the peanut butter probably slowed things down a little, too.
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