Diana's Buckwheat Pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
2 Cups Whole wheat flour1 Cup Buckwheat flour2 Tsp. Baking Soda2 Tsp. Baking Powder1 Tsp. Salt3 Large Eggs3 Cups Lowfat Buttermilk1 Tbsp. Honey1/2 Cup Walnuts
Makes 16 6-inch pancakes.
Heat griddle or electric skillet to 375 degrees.
Mix dry ingredients in a large bowl. In a separate smaller bowl, mix wet ingredients together, and add to the dry. Mix well, making sure all flour is combined into batter. Add chopped walnuts at the last or with dry ingredients.
Measure batter with a 1/3 cup measure, pour onto griddle that has been sprayed with cooking spray. Cook until lightly browned on bottom, and bubbles appear on top side that pop and don't fill up again. Flip pancake carefully with a turner. Cook, letting it rise until browned on bottom.
Serve immediately.
My favorite serving suggestion is with peanut butter and honey spread liberally on top. If you like peanut butter and honey sandwiches, you'll love it on a warm pancake.
Otherwise, be plain, and use syrup. But skip the butter, it's not really necessary.
Number of Servings: 16
Recipe submitted by SparkPeople user DDSTERRETT.
Heat griddle or electric skillet to 375 degrees.
Mix dry ingredients in a large bowl. In a separate smaller bowl, mix wet ingredients together, and add to the dry. Mix well, making sure all flour is combined into batter. Add chopped walnuts at the last or with dry ingredients.
Measure batter with a 1/3 cup measure, pour onto griddle that has been sprayed with cooking spray. Cook until lightly browned on bottom, and bubbles appear on top side that pop and don't fill up again. Flip pancake carefully with a turner. Cook, letting it rise until browned on bottom.
Serve immediately.
My favorite serving suggestion is with peanut butter and honey spread liberally on top. If you like peanut butter and honey sandwiches, you'll love it on a warm pancake.
Otherwise, be plain, and use syrup. But skip the butter, it's not really necessary.
Number of Servings: 16
Recipe submitted by SparkPeople user DDSTERRETT.
Nutritional Info Amount Per Serving
- Calories: 137.4
- Total Fat: 4.4 g
- Cholesterol: 41.7 mg
- Sodium: 423.8 mg
- Total Carbs: 20.6 g
- Dietary Fiber: 2.8 g
- Protein: 5.8 g
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