Buttermilk Buckwheat Pancakes

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

[quicklook-recipe prep_time=”10 min” cook_time=”15 min” serves=”4″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 1 cup buckwheat flour
  • 2 tablespoons brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

[/ingredients-left]
[ingredients-right]

  • 1/8 teaspoon each ground cinnamon, nutmeg and cloves
  • 1 egg
  • 1 cup 1% buttermilk
  • 1 tablespoon butter, melted

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”25 minutes”]
[step-item number=”1″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”2″ image_url=”” title=”” ] 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. [/step-item]

[/step-list-wrapper]

[nutrition-info calories=”195″ calories_fat=”” fat=”6g” sat_fat=”3g” choles=”63mg” sodium=”667mg” carbs=”31g” sugars=”” protein=”7g” fiber=”3g”]

Serving size: 2 pancakes

Diabetic exchanges: 2 starch, 1 fat

[/nutrition-info]

Originally Published in Reader's Digest

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