Cinnamon Buckwheat Pancakes with Fresh Strawberries
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
STRAWBERRIES:1 1/2 tablespoons Organic Cane Sugar1 tablespoon water1 1/2 cups fresh strawberries, sliced, or frozen strawberries, thawed and slicedPANCAKES:1 cup buckwheat flour1 1/2 tablespoons Flax Meal1 tablespoon Raw Wheat Germ1 tablespoon organic pure cane sugar1 teaspoon baking powder1 teaspoon baking soda1/2 teaspoon ground cinnamonpinch of salt1 egg3/4 cup reduced-fat buttermilk
1. To prepare the strawberries: Slice 1 1/2 cups of fresh strawberries, put in 1 tbsp of sugar and 1 tbsp of water, mix until the sugar dissolves, set aside.
2. To prepare the pancakes: Coat a nonstick griddle with vegetable oil spray and preheat over medium-high heat. Meanwhile, in a mixing bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, and salt. Stir with a fork to combine. In another bowl, beat the egg with a fork until smooth. Add the buttermilk. Beat to blend. Add to the dry ingredients. Stir just until combined (don't overmix).
3. Ladle the batter in 1/4-cup dollops onto the hot griddle. (The batter is sticky, so some of it will stick to the ladle.) Cook for about 2 minutes, or until browned on the bottom. Flip and cook for 1 to 2 minutes, or until cooked through. Continue, adjusting the heat higher or lower as needed and coating the griddle with vegetable oil spray, until all the pancakes are cooked. Top with the reserved strawberries.
Serving Size: 8 (1/4 C Pancake)
Number of Servings: 8
Recipe submitted by SparkPeople user ARBIESMITH.
2. To prepare the pancakes: Coat a nonstick griddle with vegetable oil spray and preheat over medium-high heat. Meanwhile, in a mixing bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, and salt. Stir with a fork to combine. In another bowl, beat the egg with a fork until smooth. Add the buttermilk. Beat to blend. Add to the dry ingredients. Stir just until combined (don't overmix).
3. Ladle the batter in 1/4-cup dollops onto the hot griddle. (The batter is sticky, so some of it will stick to the ladle.) Cook for about 2 minutes, or until browned on the bottom. Flip and cook for 1 to 2 minutes, or until cooked through. Continue, adjusting the heat higher or lower as needed and coating the griddle with vegetable oil spray, until all the pancakes are cooked. Top with the reserved strawberries.
Serving Size: 8 (1/4 C Pancake)
Number of Servings: 8
Recipe submitted by SparkPeople user ARBIESMITH.
Nutritional Info Amount Per Serving
- Calories: 125.4
- Total Fat: 2.3 g
- Cholesterol: 27.4 mg
- Sodium: 262.6 mg
- Total Carbs: 23.1 g
- Dietary Fiber: 3.5 g
- Protein: 5.3 g
Member Reviews