Buckwheat Pancakes
Healthy and tasty breakfast pancakes.
Yield
4 servingsPrep
20 minCook
10 minReady
30 minLow 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 |
*
|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
egg whites
or 1/4 cup cholesterol-free egg product |
*
|
| 118 | ml |
buckwheat flour
|
|
| 118 | ml |
whole-wheat flour
|
|
| 237 | ml |
milk, skim
|
|
| 15 | ml |
sugar
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 15 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 59 | ml |
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.
