Make and share this Buttermilk-buckwheat Pancakes recipe from Food.com.
Provided by east coast nellie
Categories Breakfast
Time 14m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Combine first 4 ingredients in a medium bowl.
- Make a well in center of mixture.
- Combine buttermilk, egg substitute, water and margarine in a small bowl and mix well; add to flour mixture, stirring just enough until dry ingredients are moistened.
- To make small pancakes, spoon 2 tblsp batter onto hot griddle that has been coated with cooking spray, and spread into 4 inch circle.
- Turn over when tops are covered with bubbles and edges look firm.
- Each 4 inch pancake should provide 46 calories, 2g protein, 1g fat and 8g carbs.
- Recipe makes about 12 (4") pancakes.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Grj Kashya
[email protected]These pancakes were a complete disaster. They were so dry and crumbly that they were inedible. I'm not sure what went wrong.
Mohamed Abadir
[email protected]These pancakes were a little too dense for my taste, but the flavor was good. I might try using a different type of flour next time.
Malik WAHEED786
[email protected]I'm not a huge fan of buckwheat pancakes, but these were actually really good. The buttermilk added a nice tanginess that I really liked.
tara brammer
[email protected]These pancakes are a little more work than traditional pancakes, but they're definitely worth it. The flavor and texture are amazing!
Wolf
[email protected]I made these pancakes for a brunch party and they were a huge hit. Everyone loved the unique flavor and texture.
Dido Ephati
[email protected]These pancakes are a great way to use up leftover buttermilk. They're also a good source of protein and fiber.
David Becker
[email protected]I'm so glad I found this recipe. These pancakes are a delicious and healthy alternative to traditional pancakes.
Kunal Ram
[email protected]These pancakes are the perfect way to start my day. They're light and fluffy, with a slightly tangy flavor.
Raja_ Umar
[email protected]I've made these pancakes several times now and they're always a hit. My friends and family love them!
tasnim hb
[email protected]These pancakes were a complete disaster. They were so thick and doughy that they were inedible.
Furqan Fazal
[email protected]I followed the recipe exactly, but my pancakes turned out dry and crumbly. I'm not sure what went wrong.
Donkoh Elizabeth
[email protected]These pancakes were a little too dense for my taste, but the flavor was good.
Aoife Earle
[email protected]I'm not usually a fan of buckwheat pancakes, but these were surprisingly good. The buttermilk added a nice tanginess that balanced out the buckwheat flavor.
Chadwin Hendricks
[email protected]These pancakes were a nice change from my usual breakfast routine. The buckwheat flour gave them a unique flavor and texture.
Ajit Bhujel
[email protected]So easy to make and so delicious! I will definitely be making these pancakes again.
Unais Muhammad
[email protected]I made these pancakes for breakfast this morning and they were heavenly! The buttermilk and buckwheat flour made them so light and fluffy.
Layla Holmes
[email protected]These pancakes were a hit with my kids! They loved the fun, speckled appearance of the buckwheat flour. And I loved that they were a little healthier than traditional pancakes.
SN Shakib Ahmmed
[email protected]I've tried many buckwheat pancake recipes, but this one is by far the best. The pancakes were light and fluffy, with a perfect balance of sweetness and tartness. My family loved them!
chantel Legge
[email protected]These pancakes were absolutely delicious! The buckwheat flour gave them a slightly nutty flavor that was perfectly complemented by the tangy buttermilk. I also loved the crispy edges.