buckwheat blueberry pecan pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
1 cups all-purpose flour1/2 cup buckwheat flour4tbsp ground flax seed1/2 cup finely chopped pecans1/2 cup blueberries3 1/2 teaspoons baking powder1 teaspoon salt1 tablespoon white sugar 1 1/4 cups milk1 egg3 tablespoons butter, melted
mix dry ingredients, add liquid ingredients, sprinkle pecans and blueberries on each pancake as you pour it in the lightly greased skillet, turn once and serve about 2 min on each side if skillet is hot
Serving Size: 20 3-4 inch pancakes
Number of Servings: 20
Recipe submitted by SparkPeople user HIKERNJ.
Serving Size: 20 3-4 inch pancakes
Number of Servings: 20
Recipe submitted by SparkPeople user HIKERNJ.
Nutritional Info Amount Per Serving
- Calories: 97.1
- Total Fat: 5.3 g
- Cholesterol: 15.1 mg
- Sodium: 225.9 mg
- Total Carbs: 10.7 g
- Dietary Fiber: 1.4 g
- Protein: 2.6 g
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