Buckwheat Pancakes
261
Healthy and tasty breakfast pancakes.
Ingredients
| 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 |
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.
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?
