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Buckwheat Pancakes

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Buckwheat Pancakes

Healthy and tasty breakfast pancakes.

 

Yield

4 servings

Prep

20 min

Cook

10 min

Ready

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

Ingredients

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

Amount Measure Ingredient Features
2 each egg whites
or 1/4 cup cholesterol-free egg product
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118 ml buckwheat flour
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118 ml whole-wheat flour
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237 ml milk, skim
15 ml sugar
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3E+1 ml vegetable oil
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15 ml baking powder
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2.5 ml salt
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59 ml wheat germ
or wheat bran
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Directions

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 Arrow up button

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Nutrition Facts

Serving Size 110g (3.9 oz)
Amount per Serving
Calories 21833% 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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