Chocolate Buckwheat Pancakes

16
Servings
10m
Prep Time
15m
Cook Time
25m
Ready In


"These pancakes are whole grain, with no added fat or sugar. I use artificial sweetener but you could substitute sugar. I also use homemade almond milk, but a prepared commercial milk would also work fine. These are wonderful pancakes, but they also are great spread with a nut butter for a quick healthy snack."

Original recipe yields 16 servings
OK

Nutritional

  • Serving Size: 1 (58.9 g)
  • Calories 70.2
  • Total Fat - 1.3 g
  • Saturated Fat - 0.6 g
  • Cholesterol - 2.5 mg
  • Sodium - 143.1 mg
  • Total Carbohydrate - 13.7 g
  • Dietary Fiber - 2 g
  • Sugars - 3.1 g
  • Protein - 2.6 g
  • Calcium - 75.3 mg
  • Iron - 0.7 mg
  • Vitamin C - 1.3 mg
  • Thiamin - 0.1 mg

Step 1

Warm a nonstick pan or griddle over medium heat. While it is warming, mix the batter.

Step 2

Mash the bananas in a medium sized bowl with a fork, then add all the remaining wet ingredients. Stir well.

Step 3

In a separate bowl, mix the flours and other dry ingredients together with a fork.

Step 4

Add in the flour mixture on top of the wet ingredients and stir well with a sturdy rubber spatula. Don't beat the mixture or the pancakes will be tough.

Step 5

If the batter is too thick, begin added the 1/2 cup water a little at a time until it gets to the consistency you want (you may or may not use all of the water).

Step 6

Using a 1/4 or 1/3 measuring cup (depending on the size you want), pour batter onto the pan or griddle and wait for bubbles to form.

Step 7

Flip onto the other side and cook for a couple more minutes, then remove to a plate.

Step 8

Using a 1/4 cup, this makes about 16 pancakes.

Tips & Variations


No special items needed.

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