CINNAMON BUCKWHEAT PANCAKES by Charla Harris | Mealz

CINNAMON BUCKWHEAT PANCAKES

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4 Servings

10 min Prep, 5 min Cook

Easy

Contains Eggs

Rating:

What I love about buckwheat flour is how versatile it is and it’s lovely nutty flavour. The texture is more on the softer side with a hint of denseness but nothing too major. Some people prefer to pair it with another flour to remove that slightly dense edge.

However, I find these pancakes to be light, airy and palatable – I didn’t experience any bloating or any other extreme gut problems, so it’s a keeper for me.


Views: 125

Ingredients

  • Main Ingredients
  • Toppings:

Cooking Stages

    • In a medium sized bowl add the flour, palm sugar, baking soda and powder, vanilla, cinnamon, salt and combine with a whisk.

    • In a separate bowl beat the egg with the coconut milk.

    • Pour the wet ingredients into the dry bowl and mix with an immersion stick blender until the batter is smooth and not too runny.

    • Preheat the pan on low to medium heat and add a splash of coconut oil and rotate around.

    • Ladle the amount of pancake batter desired onto the pan and allow to cook until golden brown.

    • Flip over the pancake and brown the other side.

    • Repeat the previous step with the remaining batter.

    • Drizzle coconut nectar on the pile of pancakes and garnish with banana and coconut.

Nutrition Facts

Serving Size 222 g

Amount Per Serving
Calories 463.5 cals23%
% Daily Value*
Kilojoules 1942.8 kJ23%
Fat 15.5 g24%
Sodium 572 mg25%
Carbohydrate 65 g22%
Protein 10 g20%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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