Buckwheat Pancake Mix

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.

Yield: 6 servings (serving size: 3 pancakes)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 266
  • Calories from fat: 16%
  • Fat: 4.8g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.6g
  • Protein: 11g
  • Carbohydrate: 47.8g
  • Fiber: 5.8g
  • Cholesterol: 5mg
  • Iron: 2.2mg
  • Sodium: 488mg
  • Calcium: 258mg

Ingredients

  • 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

Preparation

  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.
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