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Buckwheat Pancake Mix

Yield 6 servings (serving size: 3 pancakes)
The whole-wheat and buckwheat flours provide fiber and B vitamins. Spoon the dry mix into a holiday gift bag, and secure the top with a twist tie and ribbon. Attach the remainder of the recipe on a note card and add a suggestion of stirring mashed bananas, blueberries, or chopped apple into the batter. Present the gift bag with a bottle of maple syrup.


  • Pancake mix:
  • 1 1/2 cups whole-wheat flour
  • 1 cup buckwheat flour
  • 3 tablespoons sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • Remaining ingredients:
  • 2 1/2 cups low-fat buttermilk
  • 1 tablespoon butter or stick margarine, melted
  • 1 teaspoon vanilla extract
  • 1 large egg white

Nutrition Information

  • calories 266
  • caloriesfromfat 16 %
  • fat 4.8 g
  • satfat 2.5 g
  • monofat 1.3 g
  • polyfat 0.6 g
  • protein 11 g
  • carbohydrate 47.8 g
  • fiber 5.8 g
  • cholesterol 5 mg
  • iron 2.2 mg
  • sodium 488 mg
  • calcium 258 mg

How to Make It

  1. To prepare the pancake mix, lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 4 ingredients (flours through salt) in a large bowl. Store in an airtight container until ready to use.

  2. To prepare the pancake batter, combine the buttermilk and remaining ingredients; add to pancake mix, stirring until smooth.

  3. Spoon about 1/4 cup batter for each pancake onto a hot nonstick griddle or nonstick skillet. Turn the pancakes when the tops are covered with bubbles and the edges look cooked. Cook an additional minute.