Diana's Buckwheat Pancakes
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 137.4
- Total Fat: 4.4 g
- Cholesterol: 41.7 mg
- Sodium: 423.8 mg
- Total Carbs: 20.6 g
- Dietary Fiber: 2.8 g
- Protein: 5.8 g
View full nutritional breakdown of Diana's Buckwheat Pancakes calories by ingredient
Introduction
Nutritious and tasty buttermilk pancakes made with whole wheat and buckwheat flours. Low-fat and low-sugar recipe. Nutritious and tasty buttermilk pancakes made with whole wheat and buckwheat flours. Low-fat and low-sugar recipe.Number of Servings: 16
Ingredients
-
2 Cups Whole wheat flour
1 Cup Buckwheat flour
2 Tsp. Baking Soda
2 Tsp. Baking Powder
1 Tsp. Salt
3 Large Eggs
3 Cups Lowfat Buttermilk
1 Tbsp. Honey
1/2 Cup Walnuts
Directions
Makes 16 6-inch pancakes.
Heat griddle or electric skillet to 375 degrees.
Mix dry ingredients in a large bowl. In a separate smaller bowl, mix wet ingredients together, and add to the dry. Mix well, making sure all flour is combined into batter. Add chopped walnuts at the last or with dry ingredients.
Measure batter with a 1/3 cup measure, pour onto griddle that has been sprayed with cooking spray. Cook until lightly browned on bottom, and bubbles appear on top side that pop and don't fill up again. Flip pancake carefully with a turner. Cook, letting it rise until browned on bottom.
Serve immediately.
My favorite serving suggestion is with peanut butter and honey spread liberally on top. If you like peanut butter and honey sandwiches, you'll love it on a warm pancake.
Otherwise, be plain, and use syrup. But skip the butter, it's not really necessary.
Number of Servings: 16
Recipe submitted by SparkPeople user DDSTERRETT.
Heat griddle or electric skillet to 375 degrees.
Mix dry ingredients in a large bowl. In a separate smaller bowl, mix wet ingredients together, and add to the dry. Mix well, making sure all flour is combined into batter. Add chopped walnuts at the last or with dry ingredients.
Measure batter with a 1/3 cup measure, pour onto griddle that has been sprayed with cooking spray. Cook until lightly browned on bottom, and bubbles appear on top side that pop and don't fill up again. Flip pancake carefully with a turner. Cook, letting it rise until browned on bottom.
Serve immediately.
My favorite serving suggestion is with peanut butter and honey spread liberally on top. If you like peanut butter and honey sandwiches, you'll love it on a warm pancake.
Otherwise, be plain, and use syrup. But skip the butter, it's not really necessary.
Number of Servings: 16
Recipe submitted by SparkPeople user DDSTERRETT.