Ingredientes para Buckwheat Pancakes
- 2 large egg whites
- 1 tablespoon canola oil
- Nonfat Milk
- All Purpose Flour
- Buckwheat Flour
- 2 teaspoons baking powder
- 2 tablespoons granulated sugar
- 1/2 cup sparkling water
- Fresh Strawberries
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Cómo preparar Buckwheat Pancakes
- In a medium bowl, whisk together the egg whites, canola oil, and milk until light and frothy.
- In a separate large bowl, whisk together the buckwheat flour, all-purpose flour, baking powder, and sugar.
- Gradually add the wet ingredients (egg white mixture and sparkling water) to the dry ingredients, whisking gently until just combined. Do not overmix.
- Heat a lightly oiled griddle or nonstick frying pan over medium heat. Test the heat by sprinkling a few drops of water onto the surface; if they sizzle and evaporate quickly, the pan is ready.
- Pour 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to appear on the surface and the edges look set.
- Repeat with the remaining batter.
- Serve immediately, topped with 1/2 cup of your favorite sliced fruit (strawberries are delicious!). Enjoy!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
28g
Fat
1g
Carbs
8g
