My husband and I enjoyed these pancakes very much. I did use buttermilk instead of skim...they were good with applesauce and complimented the cinnamon in the pancake. I will make these again..very hardy and now we are ready to cut and stack some wood in our winter wonderland!
Buckwheat-Cinnamon Pancakes
Help avert a stress-related bad mood with this complex-carbo-loaded breakfast.
Yield: 3 servings (serving size: 2 pancakes)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 236
- Calories from fat: 27%
- Fat: 7g
- Saturated fat: 1.6g
- Monounsaturated fat: 2.2g
- Polyunsaturated fat: 2.6g
- Protein: 9g
- Carbohydrate: 35.4g
- Fiber: 0.6g
- Cholesterol: 242mg
- Iron: 0.0mg
- Sodium: 0.0mg
- Calcium: 0.0mg
Ingredients
- 1/2 cup all-purpose flour
- 1/2 cup buckwheat flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup skim milk
- 1 tablespoon vegetable oil
- 1 large egg
Preparation
- Combine first 6 ingredients in a large bowl; stir well. Combine milk, oil, and egg; stir well. Add to flour mixture, stirring until smooth.
- Spoon about 1/3 cup batter for each pancake onto a hot nonstick griddle or nonstick skillet. Turn pancakes when the tops are covered with bubbles and the edges look cooked.
Buckwheat-Cinnamon Pancakes Recipe at a Glance
- COURSE: Breakfast/Brunch
- CONVENIENCE: Kid-Friendly, Quick/Easy
- CUISINE: American
- PUBLICATION: Cooking Light
More Recipes for Breakfast/Brunch
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Hummingbird Pancakes
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