Tasty Buckwheat Pancakes

53 Reviews

Prep: 10 min
Cook: 15 min
Ready In: 25 min

“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.” - by DUMONTJ

Ingredients

1/2 cup whole wheat flour
1/4 cup buckwheat flour
1/4 cup all-purpose flour
1/4 cup quick cooking oats
3 teaspoons baking powder
1 cup skim milk
3 tablespoons safflower oil
2 tablespoons honey
1 egg, lightly beaten

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Directions

In a large bowl, stir together wheat flour, buckwheat flour, all-purpose flour, oats, and baking powder. Stir in milk, oil, honey, and egg.
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.

Nutrition

Amount Per Serving (5 total)

Calories
229 cal
11%

Fat
9.9 g
15%

Carbs
30.6 g
10%

Based on a 2,000 calorie diet

Reviews (53)

Rate This Recipe

JEASTITH

May. 11, 2005

"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 :)..." See more"

madcook

Jun. 12, 2006

"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 Ba..." See morelance 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

Sep. 23, 2008

"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 minut..." See morees to happen. Tasted great with real maple syrup. Also good with jam."

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