Tasty Buckwheat Pancakes

Tasty Buckwheat Pancakes

62
DUMONTJ 0

"This pancake is chock-full of healthy goodness with a healthy dose of taste. Serve with butter or margarine and lots of Vermont maple syrup."

Ingredients

25 m servings 229 cals
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Original recipe yields 5 servings

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Nutrition

  • Calories:
  • 229 kcal
  • 11%
  • Fat:
  • 9.9 g
  • 15%
  • Carbs:
  • 30.6g
  • 10%
  • Protein:
  • 6.5 g
  • 13%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 329 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

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  1. In a large bowl, stir together wheat flour, buckwheat flour, all-purpose flour, oats, and baking powder. Stir in milk, oil, honey, and egg.
  2. Heat a lightly oiled griddle or frying pan over medium heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides, and serve hot.
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Reviews

62
  1. 80 Ratings

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This was so delicious! I've given up white flour, so I used 1/2 cup buckwheat, and 1/2 cup whole wheat, and they came out fluffy and perfect! I'll use this recipe from now on :)

Unfortunately I did not know to let the batter sit for a while (or overnight) before making the pancakes. They were good enough to try again. I love all the healthy ingredients. I substituted Sm...

Loved this recipe. Dropped the white flour and used buckwheat in it's place. It made just enough for two adults. People are right that the batter changes as it sits, but that only takes 10-15...