Buckwheat pancakes (makes 12 small pancakes)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Buckwheat flour (whole groat), 125 gram(s) *Soy Milk Plain Light, 1.5 cup Egg, fresh, 1 medium Water, tap, 1 fl oz Butter, unsalted, 40 grams (for frying)
Blend flour, milk, egg and water and stand for 15 minutes.
Give the mixture a quick whizz in the blender just before starting to cook.
Melt a little of the butter in a small skillet and heat but do not allow to brown.
Pour batter into the skillet swirling the pan and just coat the base.
When it appears set and bubbly flip the pancake and cook the other side.
Serve warm with lemon juice and honey, cinnamon apples or just natural yogurt and maple syrup.
Number of Servings: 12
Recipe submitted by SparkPeople user BUBBLYFISH.
Give the mixture a quick whizz in the blender just before starting to cook.
Melt a little of the butter in a small skillet and heat but do not allow to brown.
Pour batter into the skillet swirling the pan and just coat the base.
When it appears set and bubbly flip the pancake and cook the other side.
Serve warm with lemon juice and honey, cinnamon apples or just natural yogurt and maple syrup.
Number of Servings: 12
Recipe submitted by SparkPeople user BUBBLYFISH.
Nutritional Info Amount Per Serving
- Calories: 72.9
- Total Fat: 3.6 g
- Cholesterol: 22.9 mg
- Sodium: 21.2 mg
- Total Carbs: 8.4 g
- Dietary Fiber: 1.2 g
- Protein: 1.2 g