buckwheat/yoturt pancake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
0.25 cup Arrowhead Organic Buckwheat Flour (by VLBARC) 1 large Egg, fresh, whole, raw 175 gram(s) Yogurt, President's Choice 0% Greek Yogurt Plain For topping try:1 cup of frozen berries, microwaved for 1 minute1 banana, mashed with a little water and dash of nutmeg1 apple, cored, sliced, and microwaved with a dash of cinamon.(On Sunday, I often add 1 tsp. of Smucker's sugar free jam to my berries in the microwave.)
1. Heat a nonstick frying pan on medium low.
2. Mix flour, egg, and yogurt in small bowl or 1 cup Pyrex microwave cup
3. Pour into pan.
4. Turn when there are bubbles throughout pancake and the edges are starting to dry.
5. Place on plate.
6. Add fruit of your choice.
I like this so much that I streamlined prep by keeping a 1/4 cup measure in my buckwheat flour bag and the 1/2 cup measure and small spatula in my microwave 1 cup Pyrex cup. They This is breakfast for me most days.
Serving Size: 1 plate-sized pancake
Number of Servings: 1
Recipe submitted by SparkPeople user GLADDER.
2. Mix flour, egg, and yogurt in small bowl or 1 cup Pyrex microwave cup
3. Pour into pan.
4. Turn when there are bubbles throughout pancake and the edges are starting to dry.
5. Place on plate.
6. Add fruit of your choice.
I like this so much that I streamlined prep by keeping a 1/4 cup measure in my buckwheat flour bag and the 1/2 cup measure and small spatula in my microwave 1 cup Pyrex cup. They This is breakfast for me most days.
Serving Size: 1 plate-sized pancake
Number of Servings: 1
Recipe submitted by SparkPeople user GLADDER.
Nutritional Info Amount Per Serving
- Calories: 279.1
- Total Fat: 5.9 g
- Cholesterol: 201.0 mg
- Sodium: 171.0 mg
- Total Carbs: 27.6 g
- Dietary Fiber: 5.5 g
- Protein: 28.1 g
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