Cinnamon Buckwheat Pancakes with Fresh Strawberries
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Cinnamon Buckwheat Pancakes with Fresh Strawberries calories by ingredient
Introduction
Low Glycemic Index, Diabetes (type II) Friendly Breakfast Low Glycemic Index, Diabetes (type II) Friendly BreakfastNumber of Servings: 8
Ingredients
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STRAWBERRIES:
1 1/2 tablespoons Organic Cane Sugar
1 tablespoon water
1 1/2 cups fresh strawberries, sliced, or frozen strawberries, thawed and sliced
PANCAKES:
1 cup buckwheat flour
1 1/2 tablespoons Flax Meal
1 tablespoon Raw Wheat Germ
1 tablespoon organic pure cane sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
pinch of salt
1 egg
3/4 cup reduced-fat buttermilk
Tips
Recipe Tips
You can also prepare just the pancakes and store them individually wrapped in the freezer to toast for a quicker weekday breakfast.
Directions
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.