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.

Recipe by Cooking Light December 2000


Recipe Summary

6 servings (serving size: 3 pancakes)


Ingredient Checklist


Instructions Checklist
  • 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.

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

  • 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.

Nutrition Facts

266 calories; calories from fat 16%; fat 4.8g; saturated fat 2.5g; mono fat 1.3g; poly fat 0.6g; protein 11g; carbohydrates 47.8g; fiber 5.8g; cholesterol 5mg; iron 2.2mg; sodium 488mg; calcium 258mg.