Buttermilk Buckwheat Pancakes

These nutty, tender pancakes are guaranteed to get your day off to a bright start.

More on:

• Easy Recipes
• Family Breakfast

Our home economists created this flapjack recipe that uses buckwheat flour instead of the wheat-based variety.

Preparation time: 10 minutes
Cooking time: 15 minutes

You Will Need
1 cup buckwheat flour
2 tablespoons brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon each ground cinnamon, nutmeg and cloves
1 egg
1 cup 1% buttermilk
1 tablespoon butter, melted


What to Do
1. In a large bowl, combine the flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Whisk the egg, buttermilk, and butter; stir into dry ingredients just until moistened.

2. Pour batter by 1/4 cupfuls onto a hot nonstick griddle coated with nonstick cooking spray. Turn when bubbles form on top of pancakes; cook until second side is golden brown.

Serves 4


Nutritional analysis: 2 pancakes equals 195 calories, 6 g fat (3 g saturated fat), 63 mg cholesterol, 667 mg sodium, 31 g carbohydrate, 3 g fiber, 7 g protein. Diabetic exchanges: 2 starch, 1 fat.

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