- Food and Cooking»
- Breakfast Recipes
Healthy Buckwheat Pancakes Recipe
Pancakes are a quick and easy meal but aren't always the healthiest option. This recipe is a healthy and tasty option for pancakes. Buckwheat is mixed with whole wheat flour, which are both good carbohydrates. What makes it even better is people who are sensitive to wheat or other grains can use all buckwheat and not experience the same negative effects due to buckwheat being a fruit seed.
Buckwheat is a great source of manganese, which helps relax blood vessels, improving blood flow and blood pressure. The other great nutrition benefit from buckwheat is the flavonoid, rutin. Flavonoids are phytonutrients that help protect your body against disease by maintaining blood flow, decreasing blood clotting, and increase HDLs in the body.
I like to scoop a few spoonfuls of yogurt or applesauce on top of these pancakes. If you like syrup, make sure you use syrup that is true maple and not made of high fructose corn syrup. Preserves or jelly are also good options for some healthy toppings.
- 1/2 cup Buckwheat flour
- 1/2 cup whole wheat flour
- 1 tablespoon brown sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cup buttermilk
- 1 egg
- 1/4 teaspoon vanilla
- 3/4 cup blueberries
1. Mix flours, sugar, baking powder, baking soda and salt together.
2. Make a well in the center of the flour mixture.
3. In another small bowl, mix buttermilk, egg, oil and vanilla.
4. Add wet ingredients to dry ingredients.
5. Stir until combined but slightly thick.
6. Fold in blueberries.
6. Heat a griddle until a few drops of water dances across the surface.
7. Use cooking spray to prevent sticking.
8. Cook until pancakes are browned.
|Serving size: 2 pancakes|
|Calories from Fat||27|
|% Daily Value *|
|Fat 3 g||5%|
|Carbohydrates 22 g||7%|
|Protein 6 g||12%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|