Buckwheat Buttermilk Pancakes

Preparation:  10 min. Cooking: 5 min. Total: 15 min.
Recipe photo
  • 1 3/4 Cup all purpose flour
  • 4 Tbsp buckwheat flour
  • 1 1/4 Tbsp baking powder
  • 1 tsp salt
  • 2 large eggs
  • 2 Cup buttermilk
  • 4 Tbsp oil , plus extra for cooking
  • 1 1/2 Pint pure maple syrup , or pancake syrup, warm
Sift dry ingredients together in a bowl. Whisk eggs, buttermilk and oil in a separate bowl. Stir into dry ingredients. Do not overmix. Batter will be lumpy. Heat 1 whole tsp oil in a heavy nonstick skillet over medium high heat. Drop about 1/4 whole cup of batter into skillet. Cook 2-3 minutes, until bubbles appear on top of pancake. Turn and cook another minute or two, until just cooked through. Repeat process with remaining batter. Serve with warm maple syrup.
Calories
730 Cal
Fat
14 g
Carbs
140 g
Protein
10 g
Fiber
1.5 g
Sugar
100 g
Cholesterol
78 mg
Sodium
780 mg


Nutrients

Fiber     1.5 g
Fat     14 g
Sugar     100 g
Carbs     140 g
Protein     10 g
Calories     730 Cal

Fats

Fat, Poly     1.8 g
Fat, Mono     8.2 g
Fat, Sat     3.2 g
Fat, Trans     0.1 g
Fat, Percent     17 %

Vitamins

Vitamin, K     6.8 mcg     5.6 %
Vitamin, A     150 IU     5.1 %
Vitamin, B12     0.5 mcg     19 %
Niacin     2.6 mg     16 %
Riboflavin     0.5 mg     36 %
Vitamin, C     1.3 mg     1.4 %
Vitamin, D     6.9 IU     1.2 %
Vitamin, B6     0.1 mg     6.1 %
Vitamin, E     1.6 mg     11 %
Panto, Acid     0.4 mg     8.9 %
Choline     61 mg     11 %
Thiamin     0.4 mg     31 %

Minerals

Calcium     470 mcg     47 %
Phosphorus     470 mg     66 %
Magnesium     57 mg     14 %
Copper     0.2 mcg     23 %
Fluoride     1 mcg     25 %
Zinc     7.5 mg     68 %
Cholesterol     78 mg     2.5 %
Sodium     780 mg     52 %
Selenium     20 mcg     36 %
Manganese     5.7 mg     81 %
Potassium     570 mg     12 %
Iron     4.5 mg     56 %