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 Cooking Light

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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

  1. Combine first 6 ingredients in a large bowl; stir well. Combine milk, oil, and egg; stir well. Add to flour mixture, stirring until smooth.
  2. 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.
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