Buckwheat-Honey Pancakes

Serve these pancakes with the Vanilla-Maple Syrup.

Yield: 4 servings (serving size: 3 pancakes)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 352
  • Calories from fat: 29%
  • Fat: 11.5g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 3.7g
  • Polyunsaturated fat: 4g
  • Protein: 13g
  • Carbohydrate: 50.8g
  • Fiber: 1.4g
  • Cholesterol: 167mg
  • Iron: 2.5mg
  • Sodium: 443mg
  • Calcium: 204mg


  • 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


  1. 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.
  2. 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.
  3. Note: Store any leftover buckwheat flour in your refrigerator or freezer; whole-grain flours will spoil quickly at room temperature.
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