Featured Recipe: Fruited buckwheat pancakes
- 1 cup nonfat milk
- 1 egg
- 1 tablespoon canola oil
- 1 cup buckwheat flour
- 1 teaspoon baking powder
- 1 tablespoon sugar
- 1 cup chopped peaches, fresh, frozen, or canned and drained
Heat griddle to 400°F. You’ll know it’s hot enough if you sprinkle water on it and the drops “dance.” In a bowl or large measuring cup, beat egg into milk. Add oil. Stir in buckwheat flour, baking powder, and sugar. Let sit until bubbles begin to rise. When griddle is hot, use a 1/4-cup measure to drop pancakes. Turn pancakes when they form bubbles and look dry around the edges, 2 to 3 minutes. Cook second side about 2 to 3 minutes. Top with fruit.
Makes 12 pancakes
Each pancake contains about 56 calories, 2 g protein, less than 1 g fat, 20 mg cholesterol, 13 g carbohydrates, 1 g fiber, and 57 mg sodium.
Add-ons: 1 teaspoon of salted butter adds 34 calories, 4 g fat, 10 mg cholesterol, and 27 mg sodium; 1 tablespoon of real maple syrup contains 52 calories, 13 g carbohydrates, and 2 mg sodium.
Online Medical Reviewer: Poulson, Brittany, RD, CDE
Online Medical Reviewer: Wilkins, Joanna, RD, CD
Date Last Reviewed: 8/1/2016
Copyright Health Ink & Vitality Communications
Like it, share it or leave a comment!
About the Author
health enews staff is a group of experienced writers from our Advocate Health Care sites, also including freelance or intern writers.