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Buckwheat Pancakes


Healthy and tasty breakfast pancakes.













Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber


2 each egg whites
or 1/4 cup cholesterol-free egg product
½ cup buckwheat flour
½ cup whole-wheat flour
1 cup milk, skim
1 tablespoon sugar
2 tablespoons vegetable oil
3 teaspoons baking powder
½ teaspoon salt
¼ cup wheat germ
or wheat bran


Beat egg whites with hand beater in medium bowl until foamy.

Beat in remaining ingredients except wheat germ just until smooth.

Spray griddle or 10-inch skillet with nonstick cooking spray.

Heat griddle over medium heat or to 375℉ (190℃).

For each pancake, pour about 3 tablespoons batter onto hot griddle.

Cook pancakes until puffed and dry around edges.

Sprinkle each pancake with about 1 teaspoon wheat germ.

Turn and cook other sides until golden brown.

Make about 10 to 12 pancakes.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 110g (3.9 oz)
Amount per Serving
Calories 21833% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 331mg 14%
Total Carbohydrate 11g 11%
Dietary Fiber 4g 17%
Sugars g
Protein 15g
Vitamin A 0% Vitamin C 1%
Calcium 15% Iron 10%
* based on a 2,000 calorie diet How is this calculated?


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