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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


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


    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)


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.


(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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