Buckwheat-Honey Pancakes

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Serve these pancakes with the Vanilla-Maple Syrup.
4 servings (serving size: 3 pancakes)


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2/3 cup buckwheat flour
1/2 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
3/4 cup plain fat-free yogurt
1/4 cup honey
1/4 cup fat-free milk
2 tablespoons vegetable oil
3/4 teaspoon vanilla extract
3 large eggs, lightly beaten


Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and next 4 ingredients (flours through nutmeg) in a large bowl. Combine yogurt and remaining ingredients; add to flour mixture, stirring until smooth.

Spoon about 1/4 cup batter onto a hot nonstick griddle or a large nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked.

Note: Store any leftover buckwheat flour in your refrigerator or freezer; whole-grain flours will spoil quickly at room temperature.

Created date

June 2004

Nutritional Information

Calories 352
Caloriesfromfat 29 %
Fat 11.5 g
Satfat 2.7 g
Monofat 3.7 g
Polyfat 4 g
Protein 13 g
Carbohydrate 50.8 g
Fiber 1.4 g
Cholesterol 167 mg
Iron 2.5 mg
Sodium 443 mg
Calcium 204 mg