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
Blueberry Muffins Tops
We bake only the part of the muffin people really love, and stuff it full of juicy blueberries!
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!