Buckwheat Buttermilk Pancakes
Prep
10m
Cook
5m
| Category: | |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Buckwheat Buttermilk Pancakes
| 1 cup buttermilk |
| 2 Tbs butter, melted |
| 1 large egg, let get to room temperature |
| 1 cup buckwheat flour |
| 1 Tbs brown sugar |
| 1 tsp baking powder |
| 1/2 tsp salt |
| 1/8 tsp cinnamon |
| 1/8 tsp nutmeg |
| 1/8 tsp ground cloves |
Buckwheat Buttermilk Pancakes Directions
- Combine the buttermilk, egg, and butter, set aside
- Sift all the drin ingreadients together and add slowly to the buttermilk mixture, making sure not to over stir and the batter is just moistened.
- Preheat your griddle and pour the panckake onto the hot pan.
- Wait until bubbles on the top pop and the batter is a bit slow to fill in then flip pancakes.
- Serve with syrup and a pat of whipped butter. I personally like fresh apricot jam or honey drizzled all over.
Notes
I sometimes substitute the buckwheat for oat flour. Its is still great, but is healthy in that the oats help reduce cholesterol!
Nutrition facts
Per Serving
| Kcal: | 204 kcal |
| Fibers (g): | 3.1g |
| Sodium (mg): | 419mg |
| Carbs: | 27.1g |
| Sugar (g): | 6g |
| Fat: | 8.5g |
| Saturated fat (g): | 4.6g |
| Cholesterol: | 64mg |
| Proteins: | 7.5g |
