Buttermilk Buckwheat Pancakes

If you have roughly 25 minutes to spend in the kitchen, Buttermilk Buckwheat Pancakes might be a spectacular gluten free and lacto ovo vegetarian recipe to try. This recipe serves 3 and costs 81 cents per serving. This side dish has 322 calories, 11g of protein, and 10g of fat per serving. 1050 people were glad they tried this recipe. If you have butter, tapioca starch, buckwheat flour, and a few other ingredients on hand, you can make it. It is brought to you by Naturally Ella. All things considered, we decided this recipe deserves a spoonacular score of 70%. This score is pretty good. If you like this recipe, you might also like recipes such as Buttermilk Buckwheat Pancakes, Buckwheat Pancakes, and Buckwheat Pancakes.

Servings: 3

Preparation duration: 10 minutes

Cooking duration: 15 minutes

 

Ingredients:

1 teaspoon baking powder

¼ teaspoon baking soda

1 cup (120g) buckwheat flour

1 tablespoon butter

1 cup buttermilk

1 large egg

1 tablespoon maple syrup

¼ cup (30g) oat flour

¼ teaspoon salt

2 tablespoons (16g) tapioca starch

Equipment:

sauce pan

bowl

whisk

griddle

frying pan

Cooking instruction summary:

Combine butter and maple syrup in a small sauce pan or microwavable bowl. Heat until butter is melted and set aside to let cool slightly.Place flours, starch, baking powder, baking soda and salt in a bowl, stirring a bit to combine.Whisk together the egg, buttermilk, and cooled butter mixture. Stir in to dry ingredients, just until combined. Let batter sit while skillet or griddle heats.Heat a skillet or griddle over low to medium-low heat and grease with butter or oil if need be. When skillet is hot (if you flick water onto the skillet, it should sizzle), take a scant cup of batter and pour onto skillet. Let cook for 1-2 minutes (until the pancakes begins to bubble slightly. Flip and let cook for another 1-2 minutes until pancake is cooked through.

 

Step by step:


1. Combine butter and maple syrup in a small sauce pan or microwavable bowl.

2. Heat until butter is melted and set aside to let cool slightly.

3. Place flours, starch, baking powder, baking soda and salt in a bowl, stirring a bit to combine.

4. Whisk together the egg, buttermilk, and cooled butter mixture. Stir in to dry ingredients, just until combined.

5. Let batter sit while skillet or griddle heats.

6. Heat a skillet or griddle over low to medium-low heat and grease with butter or oil if need be. When skillet is hot (if you flick water onto the skillet, it should sizzle), take a scant cup of batter and pour onto skillet.

7. Let cook for 1-2 minutes (until the pancakes begins to bubble slightly. Flip and let cook for another 1-2 minutes until pancake is cooked through.


Nutrition Information:

Quickview
318k Calories
11g Protein
10g Total Fat
48g Carbs
10% Health Score
Limit These
Calories
318k
16%

Fat
10g
16%

  Saturated Fat
4g
30%

Carbohydrates
48g
16%

  Sugar
9g
10%

Cholesterol
80mg
27%

Sodium
434mg
19%

Get Enough Of These
Protein
11g
22%

Manganese
1mg
69%

Phosphorus
374mg
37%

Magnesium
126mg
32%

Vitamin B2
0.39mg
23%

Selenium
13µg
20%

Vitamin B1
0.28mg
19%

Calcium
189mg
19%

Fiber
4g
19%

Potassium
550mg
16%

Vitamin B6
0.3mg
15%

Zinc
2mg
14%

Copper
0.28mg
14%

Iron
2mg
14%

Vitamin B3
2mg
14%

Vitamin D
1µg
10%

Folate
36µg
9%

Vitamin B12
0.52µg
9%

Vitamin B5
0.76mg
8%

Vitamin A
338IU
7%

Vitamin E
0.54mg
4%

Vitamin K
3µg
4%

covered percent of daily need
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