These buckwheat pancakes are light and fluffy and made entirely from scratch. They’re not too sweet and are scented with vanilla, making them extra delicious. You can make these with 100% buckwheat flour or use our recommended blend of buckwheat flour and all-purpose flour. The blend will make fluffier, more tender pancakes. In the first step of the recipe, we mix milk and lemon juice (or vinegar) together. This is an easy way to mimic buttermilk. The acid reacts with the baking soda and makes the pancakes light and fluffy. Instead of mixing the milk and acid, you can substitute buttermilk. Or, if you would prefer to use baking powder, we’ve provided tips in the notes section below. We call for unsalted butter in the recipe. You can use salted butter, but you may want to reduce the amount of salt used.
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Serving Size: 1 Serving (28g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 171 | ||
Calories from Fat: 170 (99%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.9g | 25 % | |
Saturated Fat 11.8g | 59 % | |
Monounsaturated Fat 5g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 70mg | 22 % | |
Sodium 105.7mg | 4 % | |
Potassium 12.8mg | 0 % | |
Total Carbohydrate 0.1g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.1g | ||
Protein 0.8g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 171
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