Buckwheat Apple Pancake (Low Carb)

4 of 5 (1)
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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 159.2
  • Total Fat: 9.1 g
  • Cholesterol: 65.6 mg
  • Sodium: 240.0 mg
  • Total Carbs: 14.5 g
  • Dietary Fiber: 4.0 g
  • Protein: 6.5 g

View full nutritional breakdown of Buckwheat Apple Pancake (Low Carb) calories by ingredient


Moist on the inside, slightly crispy on the outside. (10.5g Net Carbs) Moist on the inside, slightly crispy on the outside. (10.5g Net Carbs)
Number of Servings: 10


    1/2 cup Buckwheat Flour
    1/2 cup Flaxsead Meal
    1/2 cup Soy Flour
    1/4 tsp salt
    3 tsp baking powder
    1 tbsp brown sugar
    3 Eggs
    1 1/4 1% Milk
    3 tbsp Canola Oil
    1 tsp Vinilla Extract
    2-3 cups of finely chopped apples


Mix all dry ingredients together. Add in all moist ingredients to dry ingredients and mix with wisp until mixture is only slightly lumpy. Add apples and mix with spoon. If you are in a hurry it is possible to throw everything in a bowl and mix it with a spoon.
Cook on nonstick griddle or frying pan. Use a thin coating of butter or vegetable oil on the bottom of the griddle or pan.
Cook over medium heat until top is no longer runny, then carefully flip. When the pancake is flipped the side that was cooked should be a medium dark brown (but not black). Cook the second side until it is medium dark brown as well. The second side does not take as long to cook as the first side. If your pancakes are turning black or the center is not cooked, then your heat is too high. If the heat is too low the pancakes will turn too hard.

Number of Servings: 10

Recipe submitted by SparkPeople user QUIET_ENTROPY.

Member Ratings For This Recipe

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    Very Good
    This was a pretty tasty recipe. My son loved them! The batter seemed a little runny, so I added more whole wheat flour. I also substituted soy milk for the milk and added cinnamon. We will definitely make this recipe again. - 3/6/11