Ingredients for Buckwheat Spice Pancakes
- All Purpose Flour
- 1 cup buckwheat flour
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon ground cardamom
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup skim milk
- 2 tablespoons vegetable oil
- 1 large egg
- 1/2 teaspoon baking soda
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How to Make Buckwheat Spice Pancakes
- In a large bowl, whisk together 1 cup buckwheat flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 teaspoon ground cinnamon, ½ teaspoon ground cardamom, and ¼ cup granulated sugar.
- In a separate bowl, whisk together 1 cup milk (dairy or non-dairy), 2 tablespoons vegetable oil, and 1 large egg.
- Gently pour the wet ingredients into the dry ingredients and stir until just combined. Don't overmix!
- Heat a lightly oiled griddle or large nonstick skillet over medium heat.
- Pour ¼ 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.
- Serve immediately with your favorite maple syrup and sprinkle generously with toasted pecan pieces.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
19g
Fat
7g
Carbs
13g
