Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Serve these pancakes with the Vanilla-Maple Syrup.

Recipe by Cooking Light March 2000

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Recipe Summary

Yield:
4 servings (serving size: 3 pancakes)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

Nutrition Facts

352 calories; calories from fat 29%; fat 11.5g; saturated fat 2.7g; mono fat 3.7g; poly fat 4g; protein 13g; carbohydrates 50.8g; fiber 1.4g; cholesterol 167mg; iron 2.5mg; sodium 443mg; calcium 204mg.
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