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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 1,016.8
  • Total Fat: 35.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 2,486.1 mg
  • Total Carbs: 163.6 g
  • Dietary Fiber: 31.1 g
  • Protein: 28.5 g

View full nutritional breakdown of Buckwheat Griddle Cakes with Blueberries calories by ingredient
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Buckwheat Griddle Cakes with Blueberries



Introduction

This is for those with wheat, egg and dairy allergies. This is for those with wheat, egg and dairy allergies.
Number of Servings: 1

Ingredients

    1.75 C Buckwheat flour
    1.5 tsp. baking soda
    scant .25 tsp. sea salt
    .5 tsp unbuffered vitamin C crystals
    1.5 C water
    2 T canola oil
    .75 C blueberries (optional)

Tips

If batter thickens, add small amounts of water. Add additional oil to griddle as needed.
I put Brown Rice Syrup on top vs. Maple Syrup.


Directions

(Per cookbook)
Preheat griddle. Lightly oil after preheating.
1. In bowl, whisk together dry ingredients. Add water and oil. Stir with a whisk until blended. Allow batter to "rest" for 30 seconds to thicken. Stir again.
2. Optional: Gently stir in fruit.
3. Pour batter onto griddle using small measureing cup (i.e., 1/8 cup). Cook until pancakes bubble (some smooth out) and are slightly dry around edges, approx. 1-1/2-2 minutes. Turn. Cook until dry, approx. 1.5-2 minutes.


Serving Size: Makes 21-24 dollar-sized pancakes

Number of Servings: 1

Recipe submitted by SparkPeople user RADAR9628.






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