Healthy and Delicious Buckwheat Pancakes
Start your mornings on a wholesome note with these Healthy and Delicious Buckwheat Pancakes, a nutritious twist on a breakfast classic. Made with nutrient-rich buckwheat flour and subtly spiced with ground cinnamon, these pancakes are as flavorful as they are good for you. The recipe is easily customizable—opt for all buckwheat flour to keep it gluten-free or mix in some all-purpose flour for an extra-light texture. Naturally sweetened with a touch of maple syrup and vanilla, these pancakes are the perfect base for your favorite toppings, like fresh fruit, nuts, or creamy yogurt. With just 10 minutes of prep time, this simple yet satisfying recipe ensures a guilt-free treat for busy mornings or weekend brunches. Perfect for anyone seeking a healthy, fiber-packed breakfast option!
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Recipe Information
Ingredients
- 1 cup Buckwheat flour
- 0.5 cup All-purpose flour (optional for a lighter texture, replace with more buckwheat flour to make gluten-free)
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 teaspoons Ground cinnamon
- 1.25 cups Milk (or plant-based milk)
- 1 Egg
- 1 tablespoon Maple syrup
- 1 teaspoon Vanilla extract
- 2 tablespoons Unsalted butter (melted) or coconut oil
- Nonstick cooking spray or oil (for greasing the pan)
- Fresh fruit, nuts, or yogurt (optional toppings)
Instructions
In a large mixing bowl, whisk together the buckwheat flour, all-purpose flour (if using), baking powder, salt, and ground cinnamon.
In a separate bowl, combine the milk, egg, maple syrup, vanilla extract, and melted butter or coconut oil. Mix until well combined.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; a few lumps are okay.
Preheat a nonstick skillet or griddle over medium heat. Lightly grease the surface with nonstick cooking spray or a small amount of oil.
Scoop about 1/4 cup of batter onto the skillet for each pancake, spreading it out slightly if needed.
Cook the pancakes for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for an additional 1-2 minutes, or until golden brown on both sides.
Repeat with the remaining batter, greasing the skillet as needed between batches.
Serve the pancakes warm with your favorite toppings such as fresh fruit, nuts, yogurt, or a drizzle of maple syrup.
Nutrition Facts
Calories |
1351 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.4 g | 63% | |
| Saturated Fat | 23.4 g | 117% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 289 mg | 96% | |
| Sodium | 1540 mg | 67% | |
| Total Carbohydrate | 191.9 g | 70% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 47.1 g | ||
| Protein | 44.5 g | 89% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 555 mg | 43% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1460 mg | 31% | |
*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.
