Tuesday, 31 January 2012

Buttermilk Buckwheat Pancakes with Fruit

Using Buckwheat flour instead of the wheat-based variety to produce light and tender pancakes that the whole family will love and will help them start the day right.

1 cup buckwheat flour
2 Tbsps brown sugar
1 tsp baking powder
1/1 tsp baking soda
1/2 tsp salt
1/8 tsp EACH ground cinnamon, nutmeg and cloves
1 egg
1 cup 1% buttermilk
1 Tbsp butter, melted

In a large bowl, combine the flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Whisk the egg, buttermilk and butter; stir into the dry ingredients just until moistened.

Pour batter by 1/4 cupfuls onto a hot nonstick griddle coated with cooking spray. Turn when bubbles form on top of pancakes; cook until second side is golden brown.

Top with fruit of choice.

YIELD: 4 servings

2 pancakes equals:

195 calories
6g fat
3g saturated fat
63mg cholesterol
667mg sodium
31g carbohydrates
3g fiber
7g protein

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