BellyBytes.com > Healthy Recipes > Buckwheat Pancakes Recipe

Buckwheat Pancakes

Top the pancakes with fresh fruit, unsweetened preserves, applesauce, or nonfat yogurt.

Ingredients:
1/2 cup nonfat yogurt
1/2 cup nonfat milk
1 teaspoon vanilla extract
1/4 cup buckwheat flour
1/2 cup rolled oats
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1 egg white
1 tablespoon apple juice concentrate

Directions:
Mix the yogurt and milk with the vanilla. In a separate bowl, combine the buckwheat flour and rolled oats with the baking soda and powder. Fold all of these ingredients together. Beat the egg white until it is stiff, then gently fold into the other ingredients.

Pour onto a very hot nonstick skillet or one that has been lightly coated with vegetable oil spray. Turn the pancakes when the edges have browned and bubbles have formed on the top. Cook another minute or so until done.

Yield: Twelve 3-inch pancakes (4 servings)

Nutrition information per 3-inch pancake: 103 calories, 0.8g total fat, 0.2g saturated fat, 1mg cholesterol

See also:
Potato Pancakes
Orange-Cranberry Pancakes
Silver Dollar Pancakes
Baked Gingerbread Pancakes
Zucchini Pancakes
Oatmeal Chocolate Chip Pancakes
Granola Pancakes
Burst of Cinnamon
Healthy Whole Wheat Pancakes
Whole Wheat Blueberry Pancakes
The Ancient Pancake (article plus recipes)

KITCHEN FACTS

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