Buckwheat Blender Pancakes

Buckwheat Blender Pancakes is a hor d'oeuvre that serves 18. One serving contains 116 calories, 3g of protein, and 1g of fat. For 73 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. 351 person have tried and liked this recipe. If you have maple syrup, egg, nonfat milk, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 30 minutes. It is brought to you by Cookin Canuck. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. With a spoonacular score of 50%, this dish is solid. If you like this recipe, you might also like recipes such as Buckwheat Pancakes, Buckwheat Pancakes, and Buckwheat Pancakes.

Servings: 18

Preparation duration: 10 minutes

Cooking duration: 20 minutes

 

Ingredients:

1 tsp baking powder

1 tsp baking soda

1 ½ cups buckwheat flour

1 egg

1 tsp ground cinnamon

¾ cup low fat cottage cheese

2 tbsp pure maple syrup

Maple syrup, for serving

1 cup nonfat milk

1 tbsp olive oil

½ tsp salt

Equipment:

blender

measuring cup

griddle

frying pan

Cooking instruction summary:

In a blender, combine the buckwheat flour, baking soda, baking powder, cinnamon and salt. Pulse briefly to combine.Add the milk, cottage cheese, egg, maple syrup and olive oil.Blend until the mixture is just combined, scraping down the sides as needed. Do not overmix.Do not allow the batter to sit too long before cooking, otherwise it will thicken significantly. If this happens, blend in additional milk to achieve desired texture.Preheat a cast-iron skillet or nonstick skillet over medium heat. Alternatively, preheat an electric griddle to 375 degrees F. If using a nonstick skillet, lightly coat the skillet with cooking spray.Using 3 tablespoons per pancake (just less than a cup measuring cup), scoop the batter into the skillet, a few pancakes at a time. When the pancakes start to bubble on top, flip them over and cook until the pancakes are cooked all the way through.Repeat with the remaining batter. Serve the pancakes with maple syrup.

 

Step by step:


1. In a blender, combine the buckwheat flour, baking soda, baking powder, cinnamon and salt. Pulse briefly to combine.

2. Add the milk, cottage cheese, egg, maple syrup and olive oil.Blend until the mixture is just combined, scraping down the sides as needed. Do not overmix.Do not allow the batter to sit too long before cooking, otherwise it will thicken significantly. If this happens, blend in additional milk to achieve desired texture.Preheat a cast-iron skillet or nonstick skillet over medium heat. Alternatively, preheat an electric griddle to 375 degrees F. If using a nonstick skillet, lightly coat the skillet with cooking spray.Using 3 tablespoons per pancake (just less than a cup measuring cup), scoop the batter into the skillet, a few pancakes at a time. When the pancakes start to bubble on top, flip them over and cook until the pancakes are cooked all the way through.Repeat with the remaining batter.

3. Serve the pancakes with maple syrup.


Nutrition Information:

Quickview
115k Calories
3g Protein
1g Total Fat
23g Carbs
5% Health Score
Limit These
Calories
115k
6%

Fat
1g
2%

  Saturated Fat
0.32g
2%

Carbohydrates
23g
8%

  Sugar
14g
16%

Cholesterol
9mg
3%

Sodium
185mg
8%

Get Enough Of These
Protein
3g
6%

Manganese
0.74mg
37%

Vitamin B2
0.35mg
21%

Phosphorus
84mg
8%

Magnesium
32mg
8%

Calcium
65mg
7%

Potassium
169mg
5%

Vitamin B1
0.07mg
4%

Fiber
1g
4%

Zinc
0.6mg
4%

Selenium
2µg
4%

Vitamin B6
0.07mg
4%

Vitamin B3
0.66mg
3%

Iron
0.53mg
3%

Copper
0.06mg
3%

Vitamin B12
0.15µg
2%

Folate
8µg
2%

Vitamin B5
0.15mg
2%

Vitamin D
0.21µg
1%

Vitamin E
0.17mg
1%

Vitamin K
1µg
1%

covered percent of daily need
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