Ingredients

TOPPING -2 cups (one eight ounce pack) of strawberries (thawed if frozen)

-2 tablespoons agave nectar, divided;

-1/4 heaping teaspoon finely grated orange zest;

3/4 cup low-fat plain yogurt

PANCAKES

-1/2 cup of buckwheat flour

1/2 cup of ground flaxseeds

-1/2 cup all-purpose flour

2 teaspoons baking powder

1 teaspoon of baking soda

-1/4 tsp of salt

2 tablespoons agave nectar

2 large eggs

2 tablespoons vegetable oil

1 1/2 cups low-fat buttermilk

1 cups (one 4.4 ounce pack) blue berries, fresh or frozen

Preparation

  1. For toppings: quarter strawberries, then stir in 1 tablespoon agave nectar. Set aside. Stir 1 tablespoon agave nectar and orange zest into yogurt Cover and refrigerate.

  2. For pancakes: Sift dry ingredients together into a medium mixing bowl. In a separate bowl, whisk together agave, eggs, oil and buttermilk. Whisk wet mixture into dry ingredients until just incorporated. Do not overmix.

  • Heat a skillet over medium heat. Brush lightly with vegetable oil, then drop about 1/4 cup of batter onto skillet. Cover with blueberries (no need to thaw if frozen). Fill skillet with as many pancakes as will fit, leaving a small space between. Cook until set around edges, 2-3 minutes. Flip and cook for another 1-2 minutes until cooked through.
  • Top each pancake with a dollop of yogurt and a scoop of strawberries.