Heart-Healthy Buckwheat Pancakes
Start your day with a stack of these **Heart-Healthy Buckwheat Pancakes**, a wholesome and delicious breakfast option that’s as nutritious as it is satisfying. Made with fiber-rich buckwheat flour and whole wheat flour, these pancakes boast a nutty flavor and fluffy texture, while the addition of unsweetened applesauce and low-fat buttermilk keeps them moist and lower in fat. Lightly sweetened with honey and infused with a hint of cinnamon and vanilla, they're perfect on their own or topped with fresh fruit like blueberries or banana slices. Ready in just 25 minutes, this recipe is a fantastic option for a healthy, energy-packed morning meal. Whether you’re looking to support heart health or simply enjoy a better-for-you alternative, these easy pancakes are sure to become a breakfast favorite!
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Recipe Information
Ingredients
- 1 cup Buckwheat flour
- 0.5 cup Whole wheat flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 teaspoon Ground cinnamon
- 1.5 cups Low-fat buttermilk
- 1 large Egg
- 2 tablespoons Applesauce (unsweetened)
- 1 tablespoon Honey
- 1 teaspoon Vanilla extract
- 1 teaspoon Olive oil or canola oil
- 0.5 cup Blueberries or banana slices (optional)
Instructions
In a large mixing bowl, whisk together the buckwheat flour, whole wheat flour, baking powder, baking soda, salt, and ground cinnamon until well combined.
In a separate bowl, beat the egg and then add the buttermilk, applesauce, honey, and vanilla extract. Stir the wet ingredients until they are fully blended.
Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently until just combined. Be careful not to overmix; some lumps are fine.
If using, gently fold in blueberries or banana slices.
Preheat a non-stick skillet or griddle over medium-high heat and lightly brush with olive oil or canola oil.
Pour about 1/4 cup of the pancake batter onto the skillet for each pancake, spreading lightly with the back of a spoon if necessary.
Cook until bubbles form on the surface of the pancakes and the edges look set, about 2-3 minutes. Flip and cook on the other side until golden brown, about 2 minutes more.
Transfer the cooked pancakes to a warm plate and cover with a clean kitchen towel to keep warm while you cook the remaining pancakes.
Serve warm, and if desired, garnish with additional fruit or a drizzle of honey for extra sweetness.
Nutrition Facts
Calories |
1038 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.2 g | 23% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 201 mg | 67% | |
| Sodium | 3196 mg | 139% | |
| Total Carbohydrate | 187.0 g | 68% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 49.1 g | ||
| Protein | 43.4 g | 87% | |
| Vitamin D | 5.9 mcg | 29% | |
| Calcium | 542 mg | 42% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1640 mg | 35% | |
*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.
