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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.
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