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Buckwheat Pancakes
4.63
from
8
votes
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Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course
Breakfast
Cuisine
Mediterranean
Servings
2
Calories
572
kcal
Ingredients
1x
2x
3x
2/3
cup
buckwheat flour
1
teaspoon
baking powder
1/4
teaspoon
baking soda
1/4
teaspoon
salt
1
egg
1/4
cup
coconut cream
3/4
cup
almond milk or whole milk
1
teaspoon
vanilla
2
teaspoons
maple syrup
4
teaspoons
extra virgin olive oil
Topping:
1/2
cup
full fat yogurt
1/4
cup
maple syrup
Instructions
Mix dry ingredients (buckwheat flour, baking powder, baking soda and salt) in a bowl with a fork.
Whisk wet ingredients (egg, coconut cream, almond milk, vanilla and 2 teaspoons maple syrup) in another bowl.
Add dry ingredients to wet ingredients. Mix with a spoon (don’t overmix).
Fry pancakes in a skillet with olive oil (2 teaspoons per round of pancakes.) Flip once bubbles appear throughout pancake.
Top with a dab of yogurt and a Tablespoon of maple syrup.
Nutrition
Calories:
572
kcal
Carbohydrates:
90
g
Protein:
10
g
Fat:
20
g
Saturated Fat:
9
g
Polyunsaturated Fat:
2
g
Monounsaturated Fat:
8
g
Cholesterol:
90
mg
Sodium:
727
mg
Potassium:
466
mg
Fiber:
5
g
Sugar:
58
g
Vitamin A:
179
IU
Vitamin C:
1
mg
Calcium:
272
mg
Iron:
2
mg
Keyword
Buckwheat Pancakes
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