Ingredients for Low Fat Buckwheat Pancakes
- 1 cup buckwheat flour
- Whole Wheat Flour
- 2 teaspoons baking powder
- Cinnamon
- Vanilla
- Egg White
- Unsweetened Applesauce
- Water
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How to Make Low Fat Buckwheat Pancakes
- In a large bowl, whisk together 1 cup buckwheat flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
- In a separate bowl, whisk together 1 1/4 cups buttermilk, 1 large egg, and 1 teaspoon vanilla extract.
- Gently pour the wet ingredients into the dry ingredients and stir just until combined. A few lumps are okay—don't overmix!
- Heat a lightly oiled nonstick griddle or frying pan over medium heat. Pour 1/4 cup of batter onto the hot surface for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip once only.
- Serve immediately with your favorite toppings, such as fresh fruit, maple syrup, or a dollop of Greek yogurt.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
1g
Fat
0g
Carbs
5g
