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Almond Buckwheat Pancakes

Healthy.Eater's picture
  Sifted all purpose flour 3⁄4 Cup (12 tbs)
  Buckwheat flour 1⁄2 Cup (8 tbs), unsifted
  Ground almonds 1 Ounce (1/4 Cup)
  Sugar 2 Tablespoon
  Baking powder 1 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Eggs 2 Large, separated
  Vegetable oil/Peanut oil 2 Tablespoon
  Skim milk 1 Cup (16 tbs)
  Non stick cooking spray 1

1 ln a large bowl, combine the all-purpose flour, buck-wheatflour, almonds, sugar, baking powder, and salt; set aside.
2 In a large glass measuring cup, stir the egg yolks and oil into the milk and blend with a fork. Add to the flour mixture and stir just until moistened.
3 In a perfectly clean medium-size bowl, beat the egg whites with an electric mixer set on high speed until they are stiff but not dry; gently fold them into the batter.
4 Lightly coat a 12-inch nonstick skillet with the cooking spray and set over moderate heat. When the skillet is hot, cook the pancakes 4 at a time, using 1/4 cup batter for each. Cook for 2 1/2 to 3 minutes on one side or until bubbles form on top of the pancakes; turn, then cook about 1 minute longeror until the bottom of each pancake is deep brown.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1220 Calories from Fat 427

% Daily Value*

Total Fat 48 g74.2%

Saturated Fat 8.1 g40.4%

Trans Fat 0 g

Cholesterol 427.6 mg142.5%

Sodium 1347.1 mg56.1%

Total Carbohydrates 162 g53.8%

Dietary Fiber 9.3 g37.4%

Sugars 44.5 g

Protein 40 g79.6%

Vitamin A 10.1% Vitamin C 3.9%

Calcium 93.1% Iron 53.9%

*Based on a 2000 Calorie diet

Almond Buckwheat Pancakes Recipe