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Buckwheat Pancakes
Buckwheat flour makes a delicious, fluffy pancake that is a perfect complement to maple syrup or any other topping.
Course
Breakfast, Brunch
Cuisine
American, Canadian
Prep Time
10
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
20
minutes
minutes
Servings
4
Calories
191
kcal
Author
Colleen Milne
Ingredients
1
cup
buckwheat flour
1
tablespoon
coconut sugar
or brown sugar
1
teaspoon
baking powder
¼
teaspoon
salt
½
teaspoon
baking soda
1.5
cups
cashew milk
or almond, or dairy milk
2
eggs
beaten
½
vanilla extract
1.5
tablespoon
butter
melted
US Customary
-
Metric
Instructions
In a large bowl, whisk together buckwheat flour, coconut sugar, baking powder, salt, and baking soda
In a smaller bowl, whisk milk, beaten eggs, vanilla, and melted butter
Pour milk and egg mixture into the flour mixture and whisk until batter is smooth.
Allow batter to rest at least 10 minutes, until bubbles form on the surface.
Heat a griddle or large heavy skillet over medium-high heat, and spray with cooking spray.
Drop batter with a soup ladle or pour using a spouted measuring cup in ½ cups onto hot griddle or pan.
Allow to cook until bubbles form on the tops and the edges look dry, about 4 minutes.
Flip and cook until browned and crisp on the other side, about 2-3 minutes.
Nutrition
Serving:
1
g
|
Calories:
191
kcal
|
Carbohydrates:
25
g
|
Protein:
6
g
|
Fat:
8
g
|
Saturated Fat:
3
g
|
Cholesterol:
93
mg
|
Sodium:
442
mg
|
Potassium:
329
mg
|
Fiber:
3
g
|
Sugar:
2
g
|
Vitamin A:
250
IU
|
Calcium:
79
mg
|
Iron:
1.7
mg