Buckwheat Pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 1/2 cups buckwheat flour1 tsp baking soda1 tsp cream of tartar1/2 tsp salt1 1/2 cup unsweetened coconut milk3 Tb coconut oil
In a large bowl, whisk together the flour, baking soda, cream of tartar, and salt.
Microwave the coconut milk for 60 seconds and then stir in the coconut oil. If you don't warm up the milk the oil will congeal when you add it.
Make a well in the center of the flour mixture and pour the milk mixture into the well. Whisk just until the ingredients are combined.
Heat a lightly oiled large skillet over medium heat. Scoop 1/2 cup batter for each pancake. The batter is thick so spread the batter out a little so that the pancakes will cook all the way through. Cook until lightly browned.
Serve at once or cool on a wire rack & freeze.
Serving Size: Makes 10 pancakes
Number of Servings: 10
Recipe submitted by SparkPeople user PIR8CHIK.
Microwave the coconut milk for 60 seconds and then stir in the coconut oil. If you don't warm up the milk the oil will congeal when you add it.
Make a well in the center of the flour mixture and pour the milk mixture into the well. Whisk just until the ingredients are combined.
Heat a lightly oiled large skillet over medium heat. Scoop 1/2 cup batter for each pancake. The batter is thick so spread the batter out a little so that the pancakes will cook all the way through. Cook until lightly browned.
Serve at once or cool on a wire rack & freeze.
Serving Size: Makes 10 pancakes
Number of Servings: 10
Recipe submitted by SparkPeople user PIR8CHIK.
Nutritional Info Amount Per Serving
- Calories: 114.0
- Total Fat: 5.7 g
- Cholesterol: 0.0 mg
- Sodium: 234.1 mg
- Total Carbs: 13.3 g
- Dietary Fiber: 3.6 g
- Protein: 3.2 g
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