Tasty Buckwheat Pancakes

Tasty Buckwheat Pancakes

59 Reviews 6 Pics
  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
DUMONTJ
Recipe by  DUMONTJ

“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.”

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Ingredients

Adjust Servings

Original recipe yields 10 pancakes

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Directions

  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 (59)

Rate This Recipe
JEASTITH
78

JEASTITH

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 :)

madcook
63

madcook

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 Smart Balance oil for the safflower. UPDATE- I've made these several times now and love them. I do a double batch, cook them between two pans on the stove to speed things up and freeze them. Letting the batter sit makes for a fluffy pancake. Beautiful and tasty,too.

SYNEVA B
46

SYNEVA B

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 minutes to happen. Tasted great with real maple syrup. Also good with jam.

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Nutrition

Amount Per Serving (5 total)

  • Calories
  • 229 cal
  • 11%
  • Fat
  • 9.9 g
  • 15%
  • Carbs
  • 30.6 g
  • 10%
  • Protein
  • 6.5 g
  • 13%
  • Cholesterol
  • 43 mg
  • 14%
  • Sodium
  • 329 mg
  • 13%

Based on a 2,000 calorie diet

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