be_ixf;ym_202109 d_26; ct_50

Buckwheat pancakes

Nutrition Facts

Serving Size 2 small pancakes
Calories 143

Amount Per Serving
Monounsaturated fat 2 g
Saturated fat Trace
Total fat 3 g
Sodium 150 mg
Cholesterol Trace
Dietary fiber 3 g
Protein 5 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

These buckwheat pancakes are delicious topped with strawberries or other fresh fruit.

Ingredients

(Serves 6)
  • 2 egg whites
  • 1 tablespoon canola oil
  • 1/2 cup fat-free milk
  • 1/2 cup all-purpose (plain) flour
  • 1/2 cup buckwheat flour
  • 1 tablespoon baking powder
  • 1 tablespoon sugar
  • 1/2 cup sparkling water
  • 3 cups sliced fresh strawberries

Directions

In a small bowl, whisk together the egg whites, canola oil and milk.

In another bowl, combine the flours, baking powder and sugar. Add the egg white mixture and the sparkling water and stir until slightly moistened.

Place a nonstick frying pan or griddle over medium heat. When a drop of water sizzles as it hits the pan, spoon 1/2 cup pancake batter into the pan. Cook until the top surface of the pancake is covered with bubbles and the edges are lightly browned, about 2 minutes. Turn and cook until the bottom is well-browned and the pancake is cooked through, 1 to 2 minutes longer. Repeat with the remaining pancake batter.

Transfer the pancakes to individual plates. Top each with 1/2 cup sliced strawberries and serve immediately.

Last Updated: July 1st, 2017