Browse Recipes
- Appetizer
- Asian Dishes
- Atkins
- Beans
- Beverages
- Biggest Loser
- Bread
- Breakfast
- Crock Pot
- Desserts
- Diabetic
- Entrees
- Fruit
- Gluten Free
- Grains
- Holiday
- Lean Meat and Poultry
- Lunch and Light Dinners
- Make-Ahead Meals
- Mexican Dishes
- Milk Group
- Pasta
- Quick Meals
- Salad Dressings
- Salads
- Sauces and Condiments
- Seafood
- Side Dishes
- Snacks
- Soups
- Vegetables
- Vegetarian
Recipe of the Day
Chocolate Chip Cheesecake Stuffed Strawberries
This is the whole package, with chocolate chips and cream cheese stuffed into juicy, ripe strawberries topped with dark chocolate and graham crackers.
Home 
Recipes
Yield: Serves 4. Each serving 3 pancakes.
Recipes
Buckwheat Pancakes
| Nutrition Information | |
| Calories: | 257 |
| Total Fat: | 8g |
| Saturated Fat: | 1g |
| Trans Fat: | 0g |
| Cholesterol: | 1mg |
| Sodium: | 261mg |
| Carbohydrates: | 35g |
| Dietary Fiber: | 5g |
| Sugars: | 6g |
| Protein: | 10g |
| Vitamin A: | 185iu (3%) |
| Vitamin C: | 0mg (0%) |
| Calcium: | 201mg (20%) |
| Iron: | 2.5mg (13%) |
1-1/4 cups white whole-wheat flour
1/4 cup buckwheat flour
1 tsp sugar
2 tsp baking powder
1/4 tsp pinch ground cinnamon
1/4 cup egg substitute
1 cup skim milk
2 Tbsp vegetable oil
1 tsp vanilla extract
Place all dry ingredients in medium-sized mixing bowl. Add wet ingredients and mix well.
Spray a large nonstick skillet lightly with vegetable cooking oil and heat over medium heat.
Spoon batter into pan to make 4 small pancakes. Flip them over when they start to bubble, and brown evenly on both sides. Repeat until all batter is used.
User rating
User Feedback
(Page 0 of 1, 0 total comments)There is no user feedback yet, leave yours below!