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Chef Michael Ponzio

2015 Chicagoland Tour de Cure
June 14
Two Brothers Roundhouse
205 N. Broadway

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Diabetic Friendly Blueberry Pancakes

1/2 cup buckwheat flour
1/2 cup whole wheat flour
1 Tablespoon sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg, beaten
1 1/4 cups buttermilk
1 Tablespoon coconut oil, melted
1/4 teaspoon vanilla
3/4 cup fresh blueberries

In a medium bowl, combine the buckwheat flour, whole wheat flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat egg slightly; stir in buttermilk, coconut oil, and vanilla. Pour the buttermilk mixture into the flour mixture. Stir just until combined but still slightly lumpy. Stir in blueberries and set aside. Heat a lightly greased griddle on medium-high heat. For each pancake, pour 1/4 cup batter onto hot griddle. Spread the batter into a circle that’s about 4 inches in diameter. Cook over medium heat until pancakes are brown, turning to cook second side when pancake surfaces are bubbly and edges are slightly dry (1 to 2 minutes per side).
Makes 6 (2-pancake) servings.