Low Fat Buckwheat Pancakes Recipes

BUCKWHEAT PANCAKES

Buckwheat Pancakes image

I decided to make buckwheat pancakes for a few reasons: I get lots of requests for anything breakfast, I'm trying to cook with more whole grains, and I heard someone say it's almost impossible to make a great pancake using 100% buckwheat flour.

Provided by Chef John

Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes

Time 25m

Yield 4

Number Of Ingredients 9

Ingredients

1 cup buckwheat flour
1 ½ teaspoons white sugar
1 teaspoon baking powder
¼ teaspoon salt
¼ teaspoon baking soda
1 ¼ cups buttermilk
1 large egg, beaten
¼ teaspoon vanilla extract
1 tablespoon unsalted butter, or as needed

Steps:

Whisk buckwheat flour, sugar, baking powder, salt, and baking soda together in a bowl.
Beat buttermilk, egg, and vanilla extract together in another bowl. Pour flour mixture into buttermilk mixture; whisk until batter is thick and smooth. Let batter rest for 5 minutes until bubbles form and batter relaxes.
Melt butter on a griddle over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 196.4 calories, Carbohydrate 25.7 g, Cholesterol 57.2 mg, Fat 5.8 g, Fiber 6 g, Protein 9.1 g, SaturatedFat 2.6 g, Sodium 444.2 mg, Sugar 6.4 g

BUCKWHEAT PANCAKES

Buckwheat Pancakes image

Buttermilk adds a tang to brighten earthy buckwheat flour for a pancake recipe that's a keeper! You can even make these surprisingly fluffy buckwheat pancakes gluten-free.

Provided by Elise Bauer

Categories Breakfast Brunch Buckwheat Pancake

Time 25m

Number Of Ingredients 9

Ingredients

Vegetable oil for coating the pan
3/4 cup (100g or 3.5 oz) buckwheat flour
3/4 cup (100g or 3.5 oz) all-purpose flour (can sub with buckwheat flour for a 100% gluten-free buckwheat pancake if you wish)
3 tablespoons sugar
1/2 teaspoon salt
1 teaspoon baking soda
3 tablespoons unsalted butter, melted
1 egg (optional)
2 cups (475 ml) buttermilk

Steps:

Preheat the skillet: Heat a well-seasoned griddle, cast iron skillet, or stick-free pan on medium heat. The pan or griddle should be ready for the batter as soon as it is mixed.
Flip the pancakes: Watch for bubbles on the surface of the pancake. When air bubbles start to rise to the surface at the center of the pancake, flip the pancake. Cook for another 1 to 2 minutes, or until nicely browned.

Nutrition Facts : Calories 385 kcal, Carbohydrate 52 g, Cholesterol 74 mg, Fiber 3 g, Protein 11 g, SaturatedFat 7 g, Sodium 835 mg, Sugar 16 g, Fat 15 g, ServingSize Makes 14 to 15 4-inch pancakes, serves 2-3, UnsaturatedFat 0 g

BUTTERMILK BUCKWHEAT PANCAKES

Buttermilk Buckwheat Pancakes image

This buckwheat pancake recipe uses buckwheat flour instead of the wheat-based variety. The light and tender buckwheat pancakes offer a nutty flavor and hearty texture. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Breakfast Brunch

Time 25m

Yield 8 pancakes.

Number Of Ingredients 12

Ingredients

1 cup buckwheat flour
2 tablespoons brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 large egg, room temperature
1 cup buttermilk
1 tablespoon butter, melted
Maple syrup, optional

Steps:

Combine first 8 ingredients. Whisk the egg, buttermilk and butter; stir into dry ingredients just until moistened. , Preheat a lightly greased griddle over medium heat. Pour batter by 1/4 cupfuls onto griddle; turn when bubbles on top begin to pop. Cook until second side is golden brown. If desired, serve with syrup and additional butter.

Nutrition Facts : Calories 195 calories, Fat 6g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 667mg sodium, Carbohydrate 31g carbohydrate (11g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic exchanges

LOW FAT BUCKWHEAT PANCAKES

Low Fat Buckwheat Pancakes image

This recipe has a bit of a convoluted history! It was originally posted by a poster who left, and then was put up for "adoption." Since I'd made it before and loved it, I took it on as my own! I did change a few things when I made it; I had some apples to use up, so I cored nd sliced them and when I poured the batter on the griddle, I arranged the apple slices decoratively on top. That way, when I flipped the pancake, the slices got cooked into the pancake. It was yummy and added even more fiber and vitamins! Anyway, here's the original poster's description: Healthy pancakes to get you going in the morning. They aren't very sweet, so add some sugar or honey if you like your pancakes sweet. I like to eat these topped with plain yogurt and a bit of syrup. Freezes well.

Provided by spatchcock

Categories Breakfast

Time 15m

Yield 6 large pancakes

Number Of Ingredients 8

Ingredients

1/2 cup buckwheat flour
1/2 cup whole wheat flour
1/2 tablespoon baking powder
1/2 teaspoon cinnamon (I prefer without) (optional)
1/2 teaspoon vanilla
1 egg white, beaten
1/4 cup unsweetened applesauce
1 cup water

Steps:

Mix together dry ingredients.
Add liquids and combine, mixing as little as possible.
Do not overmix.
Fry in hot nonstick frying pan, turning once.

DIABETIC, LOW-FAT SPECIAL BUCKWHEAT PANCAKES

Diabetic, Low-fat Special Buckwheat Pancakes image

Make and share this Diabetic, Low-fat Special Buckwheat Pancakes recipe from Food.com.

Provided by Dancer

Categories Breads

Time 27m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup all-purpose flour
3/4 cup buckwheat flour
1 teaspoon baking powder
2 teaspoons sugar substitute
1 large egg, beaten slightly
1 cup water
1 tablespoon margarine, melted
1 teaspoon margarine, for cooking

Steps:

Blend flours, baking powder, and sugar substitute in bowl.
Mix in egg, water, and melted margarine.
Let batter stand for 10 minutes.
Melt 1 teaspoon margarine in a 10-in nonstick skillet over medium heat.
Drop batter by the tablespoonful onto hot skillet.
Allow pancakes to cook until bubbles form around the pancakes.
Thin remaining batter with additional water if necessary.
Turn pancakes over with a spatula.
Continue cooking until pancakes are done.
Place on heated dish and continue cooking until all the pancakes have been prepared.

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