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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 181.1
  • Total Fat: 5.3 g
  • Cholesterol: 64.3 mg
  • Sodium: 178.5 mg
  • Total Carbs: 27.7 g
  • Dietary Fiber: 2.4 g
  • Protein: 5.6 g

View full nutritional breakdown of Pineapple Buckwheat pancakes with pineapple topping calories by ingredient
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Pineapple Buckwheat pancakes with pineapple topping

Submitted by: MIZLIZ8

Introduction

Fresh pineapple adds moistness and flavor to nutritious buckwheat pancakes. You can use canned pineapple but it adds calories. Fresh pineapple adds moistness and flavor to nutritious buckwheat pancakes. You can use canned pineapple but it adds calories.
Number of Servings: 4

Ingredients

    For pancakes:
    3/4 cup Hodgsoon mill buckwheat pancake mix
    1/2 cup organic whole milk
    1 large egg
    .5 cup fresh crushed pineapple (using canned changes the calories)

    for topping:
    1 cup fresh crushed pineapple (using canned will change the calories)
    1 tsp ginger powder
    1 tbsp butter
    3 tsp brown sugar (optional)

Directions

Mix first three ingredients, stir in pineapple. Measure batter onto a griddle prepared with cooking spray using a 1/4 cup to make 8 pancakes. Cook till light golden, flip and cook other side. Serves 4, 2 pancakes each. If you choose to substitute low fat milk, consider adding 1 Tbsp nut oil to give pancakes better texture and flavor. Topping: put 1 cup crushed pineapple, ginger, butter and sugar in small saucepan, simmer till warm and slightly thickened. Spoon over pancakes. (hint: I used my "slap-chopper " style kitchen chopper to crush the pineapple. It worked great!)

Number of Servings: 4

Recipe submitted by SparkPeople user MIZLIZ8.






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