** 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. 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.