Buckwheat Pancakes

5
5
5
Smartpoints value per serving
Total Time
22 min
Prep
7 min
Cook
15 min
Serves
6
Difficulty
Easy
Not enough time on a busy morning? Combine the egg mixture and the flour mixture the night before in separate bowls.

Ingredients

egg(s)

1 large

egg white(s)

1 large

low-fat buttermilk

1 cup(s)

unsweetened applesauce

½ cup(s)

canola oil

1½ Tbsp

honey

1 Tbsp

all-purpose flour

¾ cup(s)

buckwheat flour

½ cup(s)

baking powder

2 tsp

table salt

½ tsp

Instructions

  1. Combine the egg, egg white, buttermilk, applesauce, oil, and honey in a large bowl. Combine the flour, buckwheat flour, baking powder, and salt in another bowl. Stir the flour mixture into the buttermilk mixture just until blended.
  2. Spray a large nonstick griddle or skillet with nonstick spray and set over medium-low heat. Pour the batter by 1⁄4-cup measures into the skillet. Cook until bubbles just begin to appear at the edges of the pancakes, about 2 minutes. Flip and cook about 1 minute longer. Repeat with the remaining batter, making a total of 12 pancakes. Yields 2 pancakes per serving.

Notes

Store the egg mixture, covered, in the refrigerator overnight and let the flour mixture stand on the counter.

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