Delicious Buckwheat Pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 14
Ingredients
1/2 cup buckwheat flour1/2 cup ground flax seeds1/2 cup all-purpose flour2 teaspoons baking powder1 teaspoon baking soda1/4 teaspoon salt2 tablespoons agave nectar2 large eggs2 tablespoons canola oil1 1/2 cups buttermilk1 cup fruit (fresh or frozen) - optional
Mix together dry ingredients.
Mix together wet ingredients.
Stir dry mix into the we one.
Heat griddle to 350 degrees. Cook pancakes until they are brown on one side, then flip until other side browns. Serve with maple syrup.
If you do not have buttermilk, add about a tablespoon on lemon juice to your wet mixture.
Fruit (fresh or frozen) may also be added to the batter.
Serving Size: Makes about 12 saucer-sized pancakes
Mix together wet ingredients.
Stir dry mix into the we one.
Heat griddle to 350 degrees. Cook pancakes until they are brown on one side, then flip until other side browns. Serve with maple syrup.
If you do not have buttermilk, add about a tablespoon on lemon juice to your wet mixture.
Fruit (fresh or frozen) may also be added to the batter.
Serving Size: Makes about 12 saucer-sized pancakes
Nutritional Info Amount Per Serving
- Calories: 92.8
- Total Fat: 4.4 g
- Cholesterol: 27.5 mg
- Sodium: 114.0 mg
- Total Carbs: 10.3 g
- Dietary Fiber: 1.9 g
- Protein: 3.6 g
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