Buckwheat Pancakes

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* Exported from MasterCook *

 

Buckwheat Pancakes 1

 

Recipe By :Estrogen, The Natural Way - Nina Shandler

Serving Size : 2 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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3/4 cup buckwheat flour

1/4 cup unbleached white flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 tablespoon lemon juice

1 tablespoon maple syrup

2 cups soy milk

1/4 cup flax seed

blueberries dusted with flour (optional)

 

Heat a nonstick or oiled griddle or frying pan over medium heat.

 

Place the buckwheat flour, white flour, baking powder, baking soda, and cinnamon

in a medium-size mixing bowl. Stir until well combined.

 

Place the lemon juuice, maple syrup, soy milk, and flaxseed in an electric

blender. Blend until the seeds disintegrate and the mixture bubbles. Pour the

liquid mixture into the dry ingredients. Stir until combined.

 

Ladle the batter onto the preheated griddle or frying pan. Spoon a few

blueberries onto each pancake as it cooks, if desired. Allow to cook until the

surface bubbles and appears less liquid. Flip. Cook until lightly browned.

Serve.

 

 

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Per serving: 359 Calories (kcal); 13g Total Fat; (29% calories from fat); 16g

Protein; 52g Carbohydrate; 0mg Cholesterol; 1037mg Sodium

Food Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2

Fat; 1/2 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0