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Rating: 5/5 (1 vote cast)

Meal Type: Breakfast
Total Time:
     Serving Size: 10 - Change
Nutritional Facts
Servings Per Recipe: 10
Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Buckwheat Pancakes

Date Added: January 04, 2014

Ingredients:

2 Unit Eggs 2 Unit Egg whites or 1/4 cup
1 Unit Egg 1 Unit --cholesterol-free egg prod.
1/2 Cup Flour 1/2 Cup Buckwheat flour or amaranth flour
1/2 Cup Whole Wheat Flour 1/2 Cup Whole wheat flour preferably organic
1 Cup Skim Milk 1 Cup Skim milk or soy milk
1 Tablespoon Sugar 1 Tablespoon Sugar
2 Tablespoons Vegetable Oil 2 Tablespoons Vegetable oil *
3 Teaspoons Baking Powder 3 Teaspoons Baking powder plus
1/2 Teaspoon Salt 1/2 Teaspoon Salt (I used reduced sodium)
1/4 Cup Wheat Germ 1/4 Cup Wheat germ or wheat bran
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Directions:

1. Beat egg whites with hand beater in medium bowl until foamy.

2. Beat in remaining ingredients except wheat germ just until smooth.

3. Spray griddle or 10-inch skillet with nonstick cooking spray.

4. heat griddle over medium heat or to 375 F. For each pancake, pour about 3 tablespoons batter onto hot griddle.

5. Cook pancakes until puffed and dry around edges.

6. Sprinkle each pancake with about 1 teaspoon wheat germ.

7. Turn and cook other sides until golden brown.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Gluten, Natural Sweeteners allergies.
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