Nutritious Buckwheat Breakfast Pancakes
Start your day with these Nutritious Buckwheat Breakfast Pancakes, a healthier twist on a classic breakfast favorite! These pancakes are made from a blend of nutrient-rich buckwheat and whole wheat flour, providing a hearty base rich in fiber and essential nutrients. The addition of cinnamon brings warmth and depth to the flavor profile, while the option to use applesauce or vegetable oil keeps them moist and delicious. Best served warm, these pancakes are perfect for drizzling with sugar-free syrup and topped with your choice of fresh or frozen berries. Whether you’re feeding a crowd or enjoying a quiet morning, these pancakes are sure to be a hit!
6
Servings
N/A
Calories
9
Ingredients
Ingredients
Buckwheat flour
1/2 cup (measured)
Whole wheat flour
1/2 cup (measured)
Egg
1 (beaten)
Baking powder
1/2 tablespoon (measured)
Salt
1/2 teaspoon (measured)
Cinnamon
1/2 teaspoon (measured)
Water
1 cup (measured)
Vegetable oil or applesauce
1/2 cup or 1/4 cup (measured)
Vanilla extract
1/2 teaspoon (measured)
Instructions
1
In a medium mixing bowl, combine the buckwheat flour, whole wheat flour, baking powder, salt, and cinnamon. Whisk the dry ingredients together until evenly mixed.
2
In a separate bowl, combine the beaten egg, water, vegetable oil (or applesauce), and vanilla extract. Mix well until combined.
3
Gradually pour the wet mixture into the dry ingredients, stirring gently until just smooth. Be cautious not to overmix; a few lumps are perfectly fine.
4
Heat a non-stick skillet or griddle over medium heat. Once hot, ladle ½ cup of the pancake batter onto the skillet for each pancake.
5
Cook the pancakes until the edges appear set and bubbles form on the surface, about 3-4 minutes. Carefully slide a spatula underneath and flip.
6
Cook for another 2-3 minutes or until golden brown and cooked through. Keep the finished pancakes warm in a low-temperature oven while you cook the remaining batter.
7
Serve your pancakes with sugar-free syrup and a generous topping of fresh or frozen berries for a delightful and healthy breakfast!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Nutritious Buckwheat Breakfast Pancakes?
They are a healthier twist on classic pancakes, made with a blend of buckwheat and whole wheat flour for added fiber and nutrients.
What types of flour are used in this recipe?
The recipe uses a combination of 1/2 cup buckwheat flour and 1/2 cup whole wheat flour.
Is this pancake recipe vegetarian?
Yes, these pancakes are tagged as vegetarian-friendly.
Can I substitute the vegetable oil?
Yes, you can use 1/4 cup of applesauce as a substitute for 1/2 cup of vegetable oil to keep the pancakes moist.
How many servings does this recipe yield?
This recipe makes 6 servings.
What spices are used for flavoring?
The recipe calls for 1/2 teaspoon of cinnamon and 1/2 teaspoon of vanilla extract for warmth and depth.
How much baking powder is required?
You will need 1/2 tablespoon of baking powder.
What is the first step in preparing the batter?
Whisk together the buckwheat flour, whole wheat flour, baking powder, salt, and cinnamon in a medium mixing bowl.
How should I prepare the egg?
The egg should be beaten before being added to the wet mixture.
What liquid is used to bind the batter?
The recipe uses 1 cup of water as the primary liquid.
How should I mix the wet and dry ingredients?
Gradually pour the wet mixture into the dry ingredients, stirring gently until just smooth.
Is it okay if there are lumps in the batter?
Yes, you should avoid overmixing; a few lumps in the pancake batter are perfectly fine.
What heat setting should I use for cooking?
Cook the pancakes on a non-stick skillet or griddle over medium heat.
How much batter should I use for each pancake?
Ladle 1/2 cup of the pancake batter onto the skillet for each pancake.
When is the right time to flip the pancakes?
Flip the pancakes when the edges appear set and bubbles begin to form on the surface.
How long does it take to cook the first side?
It typically takes about 3-4 minutes for the first side to cook.
How long does the second side need to cook?
The second side takes another 2-3 minutes or until the pancake is golden brown and cooked through.
How can I keep the pancakes warm while finishing the batch?
Keep the finished pancakes in a low-temperature oven while you cook the remaining batter.
What are the suggested toppings?
The recipe recommends drizzling them with sugar-free syrup and topping them with fresh or frozen berries.
Is this recipe good for meal prep?
Yes, these pancakes are tagged for meal prep and are great for busy mornings.
How many ingredients are in this recipe?
There are 9 ingredients in total.
What is the preparation for the flour?
The buckwheat and whole wheat flour should be measured before mixing.
Does this recipe contain salt?
Yes, it includes 1/2 teaspoon of salt.
Are these pancakes considered healthy?
Yes, they are described as nutritious, heart-healthy, and rich in fiber due to the whole grains.
Can I use frozen berries as a topping?
Yes, both fresh and frozen berries work well as a topping.
What category does this recipe fall under?
This recipe is categorized as a breakfast dish.
Is this recipe quick to make?
Yes, it is tagged as a 'quick' and 'easy' recipe.
What kind of syrup is recommended for a healthier option?
Sugar-free syrup is recommended to keep the meal nutritious.
What equipment do I need?
You will need two mixing bowls, a whisk, a non-stick skillet or griddle, and a spatula.
What is the texture of these pancakes?
The combination of buckwheat and whole wheat flour creates a hearty, moist, and delicious texture.