Buckwheat Pancakes South Beach Phase 2
Start your day on a healthy and satisfying note with these fluffy Buckwheat Pancakes, perfectly tailored for South Beach Diet Phase 2. Made with hearty buckwheat flour and a touch of ground cinnamon, these pancakes balance wholesome flavor with diet-friendly simplicity. The recipe swaps traditional sweeteners for Stevia or your favorite sugar-free alternative, while offering versatility with low-fat milk or unsweetened almond milk. Quick to prepare and cook, they’re ready in just 25 minutes, making them ideal for busy mornings or leisurely brunches. Serve these golden-brown delights with Phase 2-approved toppings like Greek yogurt, fresh berries, or sugar-free syrup for a guilt-free, nutrient-dense breakfast that doesn’t skimp on comfort. Perfect for health-conscious eaters, these pancakes are sure to become a go-to classic.
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Recipe Information
Ingredients
- 1 cup Buckwheat flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 1 large Egg
- 0.75 cup Low-fat milk or unsweetened almond milk
- 1 teaspoon Vanilla extract
- 1 tablespoon Olive oil or melted unsalted butter
- 1 teaspoon Stevia or any sugar-free sweetener (optional)
- 1 as needed Nonstick cooking spray
Instructions
In a medium-sized mixing bowl, whisk together the buckwheat flour, baking powder, ground cinnamon, and salt until well combined.
In a separate bowl, beat the egg and then stir in the milk, vanilla extract, olive oil or melted butter, and sweetener if using.
Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix; a few lumps are fine.
Preheat a nonstick skillet or griddle over medium heat and lightly coat it with nonstick cooking spray.
Using a 1/4 cup measuring cup, pour the batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles start forming on the surface and the edges look set.
Flip the pancakes carefully with a spatula and cook for an additional 1-2 minutes, or until golden brown on both sides.
Transfer the cooked pancakes to a plate and keep warm. Repeat the process with the remaining batter, reapplying cooking spray as needed.
Serve warm with your choice of South Beach Phase 2-friendly toppings, such as Greek yogurt, a handful of fresh berries, or a drizzle of sugar-free syrup.
Nutrition Facts
Calories |
175 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.1 g | 8% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 49 mg | 16% | |
| Sodium | 297 mg | 13% | |
| Total Carbohydrate | 24.4 g | 9% | |
| Dietary Fiber | 3.2 g | 12% | |
| Total Sugars | 2.6 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 80 mg | 6% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 260 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
