buckwheat/yoturt pancake

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Nutritional Info
  • Servings Per Recipe: 1
  • 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

View full nutritional breakdown of buckwheat/yoturt pancake calories by ingredient


Introduction

Higher protein, lower carb version of an old favorite Higher protein, lower carb version of an old favorite
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 minute

    1 banana, mashed with a little water and dash of nutmeg

    1 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.)

Tips

This is a delicate pancake. If you try to turn it before the edges are dry, you'll have a mess.

You can use your favorite pancake mix instead of the buckwheat, but be sure to check out the nutrient lists.

My prep time is quick because I keep everything right there. Yours will vary as you hunt for ingredients and tools.


Directions

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.