Buckwheat Pancake (Low Carb)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1/2 cup Buckwheat Flour1/2 cup Flaxsead Meal1/2 cup Soy Flour1/4 tsp salt 3 tsp baking powder2 tbsp brown sugar2 Eggs1 1/4 1% Milk3 tbsp Canola Oil1 tsp Vinilla Extract
Mix all dry ingredients together. Add in all moist ingredients to dry ingredients and mix with wisp until mixture is only slightly lumpy.
Cook on nonstick griddle or frying pan. Use a thin coating of butter or vegitable oil on the bottom of the griddle or pan.
Cook over medium heat until top is no longer runny, then carefully flip. When the pancake is flipped the side that was cooked should be a dark brown (but not black). Cook the second side until it is dark brown as well. The second side does not take as long to cook as the first side. If your pancakes are turning black or the center is not cooked, then your heat is too high. If the heat is too low the pancakes will turn too hard.
Number of Servings: 8
Recipe submitted by SparkPeople user QUIET_ENTROPY.
Cook on nonstick griddle or frying pan. Use a thin coating of butter or vegitable oil on the bottom of the griddle or pan.
Cook over medium heat until top is no longer runny, then carefully flip. When the pancake is flipped the side that was cooked should be a dark brown (but not black). Cook the second side until it is dark brown as well. The second side does not take as long to cook as the first side. If your pancakes are turning black or the center is not cooked, then your heat is too high. If the heat is too low the pancakes will turn too hard.
Number of Servings: 8
Recipe submitted by SparkPeople user QUIET_ENTROPY.
Nutritional Info Amount Per Serving
- Calories: 174.9
- Total Fat: 10.5 g
- Cholesterol: 55.0 mg
- Sodium: 289.5 mg
- Total Carbs: 15.4 g
- Dietary Fiber: 4.1 g
- Protein: 7.0 g
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