Buckwheat Pancakes
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 402.5
- Total Fat: 20.5 g
- Cholesterol: 0.0 mg
- Sodium: 253.9 mg
- Total Carbs: 51.2 g
- Dietary Fiber: 10.6 g
- Protein: 9.7 g
View full nutritional breakdown of Buckwheat Pancakes calories by ingredient
Number of Servings: 2
Ingredients
-
3/4 cup buckwheat flour
1 tsp baking powder
1/2 tsp ground cinnamon
1 1/2 tbsp xylitol or equivalent of other sweetener
3 tbsp ground flax seed meal
4 tbsp boiling water
1 tbsp chia seed
1 tbsp coconut oil
1/2 cup coconut milk beverage
1/2 cup water
Coconut oil for greasing pan
Tips
Products I prefer:
Dark Buckwheat flour
Non-GMO Xylitol
So Good unsweetened Coconut Beverage
Directions
Serving Size: Makes 6 - 4 inch pancakes
In a small bowl stir flax seed meal with the boiling water. Let it sit for 5 minutes.
In the meantime, in a large mixing bowl combine buckwheat flour, baking powder, ground cinnamon, xylitol, coconut oil, coconut milk, water and flax seed mixture.
Stir until it forms a batter, if the batter is too thick, add more milk 1 tbsp at a time until it is the right consistency.
Pour 1/4 cup of batter onto hot oiled skillet. Cook until the sides of the pancakes get glossy and the top is cooked, flip and cook for about 5 more minutes.
In a small bowl stir flax seed meal with the boiling water. Let it sit for 5 minutes.
In the meantime, in a large mixing bowl combine buckwheat flour, baking powder, ground cinnamon, xylitol, coconut oil, coconut milk, water and flax seed mixture.
Stir until it forms a batter, if the batter is too thick, add more milk 1 tbsp at a time until it is the right consistency.
Pour 1/4 cup of batter onto hot oiled skillet. Cook until the sides of the pancakes get glossy and the top is cooked, flip and cook for about 5 more minutes.