Hearty Buckwheat Pancakes

AuthorKim Robinson
RatingDifficultyBeginner

Buckwheat is not really a wheat but more of a dried berry. These things are loaded with good nutrition. These are delicious buckwheat pancakes that taste great with a little butter and syrup. Pick up grade B

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Yields1 Serving
Prep Time5 minsCook Time6 minsTotal Time15 mins

 1 cup Buttermilk
 1 Egg
 1 ½ tbsp Butter
 1 ½ tbsp Extra light olive or canola oil
 2 tbsp Cold milled organic flaxseed
 4 tbsp All purpose flour
 6 tbsp Buckwheat flour
 1 tsp Xylitol or raw sugar
 ½ tsp Salt
 1 tsp baking soda
 3 tbsp Softened butter

1

In a medium bowl, whisk together the buttermilk, egg, and melted butter.
In another bowl, mix together white flour, flaxseed, buckwheat flour, sugar, salt and baking soda. Pour the dry ingredients into the egg-mixture. Stir until the two mixtures are just incorporated.
3. Heat a griddle or large frying pan to medium-hot, and place 1 tablespoon of butter, margarine or oil into it. Let the butter melt before spooning the batter into the frying pan, form 4 inch pancakes out of the batter. Once bubbles form on the top of the pancakes, flip them over, and cook them on the other side for about 2 or 3 minutes. Continue with this process until all of the batter has been made into pancakes.
Serve with warmed grade B maple syrup.
Serves 2.

Ingredients

 1 cup Buttermilk
 1 Egg
 1 ½ tbsp Butter
 1 ½ tbsp Extra light olive or canola oil
 2 tbsp Cold milled organic flaxseed
 4 tbsp All purpose flour
 6 tbsp Buckwheat flour
 1 tsp Xylitol or raw sugar
 ½ tsp Salt
 1 tsp baking soda
 3 tbsp Softened butter

Directions

1

In a medium bowl, whisk together the buttermilk, egg, and melted butter.
In another bowl, mix together white flour, flaxseed, buckwheat flour, sugar, salt and baking soda. Pour the dry ingredients into the egg-mixture. Stir until the two mixtures are just incorporated.
3. Heat a griddle or large frying pan to medium-hot, and place 1 tablespoon of butter, margarine or oil into it. Let the butter melt before spooning the batter into the frying pan, form 4 inch pancakes out of the batter. Once bubbles form on the top of the pancakes, flip them over, and cook them on the other side for about 2 or 3 minutes. Continue with this process until all of the batter has been made into pancakes.
Serve with warmed grade B maple syrup.
Serves 2.

Hearty Buckwheat Pancakes

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