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Buckwheat Cakes

WholeFood.Chef's picture
Ingredients
  Yeast 1 Teaspoon
  Lukewarm water 1⁄2 Cup (8 tbs)
  Unsulphured molasses/Raw honey 1 Tablespoon
  Unrefined corn germ oil 1 Tablespoon
  Sea salt 1⁄2 Teaspoon
  Water 1 1⁄2 Cup (24 tbs)
  Buckwheat flour 1 1⁄2 Cup (24 tbs)
  Whole wheat flour 1⁄2 Cup (8 tbs)
Directions

Soften the yeast in 1/2 cup water.
Add the molasses to the yeast mixture and let sit until bubbly (about 5 minutes).
Add the oil, salt, 1 1/2 cups water, and the flours.
Beat.
Cover the batter and let rise at least 2 hours, or overnight for sourdough pancakes.
Cook on a hot griddle.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American

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Average: 4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1039 Calories from Fat 193

% Daily Value*

Total Fat 22 g34.2%

Saturated Fat 2.7 g13.6%

Trans Fat 0.1 g

Cholesterol 0 mg

Sodium 804.1 mg33.5%

Total Carbohydrates 194 g64.5%

Dietary Fiber 27.4 g109.4%

Sugars 13.5 g

Protein 33 g66.6%

Vitamin A 0.1% Vitamin C 0.01%

Calcium 13.5% Iron 61.7%

*Based on a 2000 Calorie diet

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Buckwheat Cakes Recipe