Buckwheat Pancakes
Ingredients
Dry mix
-
1
cup
buckwheat flour
-
2
tablespoons
buckwheat flour
-
1
tablespoon
flax mix or omega blend
-
2
teaspoons
baking powder
-
½
teaspoon
baking soda
-
½
teaspoon
salt
Wet mix
-
1
cup
almond milk
-
1
large
egg
-
1
tablespoon
coconut nectar or brown rice syrup
-
1
tablespoon
olive oil or coconut oil
For pan
-
1
tablespoon
unsalted butter or olive oil
Toppings
-
1
banana
sliced
-
1
orange
segmented
-
to taste
pure maple syrup
Instructions
- Whisk together the dry ingredients in a large bowl.
- In a measuring cup, combine the wet ingredients and whisk well.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Heat a griddle or skillet over medium heat and add butter or oil.
- Pour tablespoons of batter onto the griddle and cook until bubbles appear, then flip and cook for another minute.
- Transfer cooked pancakes to a warm oven while cooking the remaining batter.
- Serve pancakes with banana slices, orange segments, and maple syrup.
Nutrition Facts (estimated)
Servings
16 - 18 pancakes
Calories
12
Total fat
1g
Total carbohydrates
2g
Total protein
1g
Sodium
136mg
Cholesterol
1mg
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