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Nutrition Facts

  • One serving:
  • 2 pancakes
  • Calories:
  • 195
  • Fat:
  • 6 g
  • Saturated Fat:
  • 3 g
  • Cholesterol:
  • 63 mg
  • Sodium:
  • 667 mg
  • Carbohydrate:
  • 31 g
  • Fiber:
  • 3 g
  • Protein:
  • 7 g
  • Diabetic Exch:
  • 2 starch, 1 fat.

Buttermilk Buckwheat Pancakes

Our home economists created this flapjack recipe that uses buckwheat flour instead of the wheat-based variety. The light and tender pancakes offer a nutty flavor and hearty texture that are guaranteed to get your day of to a bright start.

SERVINGS

 4

CATEGORY

 Breakfast/Brunch

PREP

 10 min.

COOK

 15 min.

TOTAL

 25 min.

INGREDIENTS

  • 1 cup buckwheat flour
  • 2 tablespoons brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/8 teaspoon each ground cinnamon, nutmeg and cloves
  • 1 egg
  • 1 cup 1% buttermilk
  • 1 tablespoon butter, melted

DIRECTIONS

In a large bowl, combine the flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Whisk the egg, buttermilk and butter; stir into dry ingredients just until moistened.
    Pour batter by 1/4 cupfuls onto a hot nonstick griddle coated with cooking spray. Turn when bubbles form on top of pancakes; cook until second side is golden brown. Yield: 4 servings.

Printed from tasteofhome.com Jul 25, 2008

Copyright Reiman Media Group, Inc © 2008