Chocolate Buckwheat Pancakes
September 07, 2013
"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."
- 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
Warm a nonstick pan or griddle over medium heat. While it is warming, mix the batter.
Mash the bananas in a medium sized bowl with a fork, then add all the remaining wet ingredients. Stir well.
In a separate bowl, mix the flours and other dry ingredients together with a fork.
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.
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).
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.
Flip onto the other side and cook for a couple more minutes, then remove to a plate.
Using a 1/4 cup, this makes about 16 pancakes.
Tips & Variations
No special items needed.