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Buckwheat Pancakes
Servings: 4
1 cup whole wheat flour
½ cup buckwheat flour
1½ tsp. baking powder
2 egg whites
¼ cup apple juice concentrate
1¼ to 1½ cups skim milk
Stir flours and baking powder together, mixing well. Combine egg whites, apple juice concentrate and skim milk and add to the dry ingredients. Mix well to incorporate, but do not over mix. Add more milk if necessary to reach desired consistency. (This would be to your preference on how thick or thin you like your pancakes.) Cook pancakes in a non-stick skillet or griddle; medium heat is suggested. Use a very light spray of vegetable cooking oil if necessary to keep from sticking. The pancakes are ready to turn over after bubbles appear on the surface.
©Food for Health Newsletter
Nutrition Facts Per Serving for Buckwheat Pancakes |
Serving Size | 2 pancakes (162 gm) |
Total Calories | 220 | | |
Calories from Fat | 9 | | |
| | | |
Total Fat | 1 | gm | 2% |
Saturated Fat | 0 | gm | 2% |
Cholesterol | 1 | mg | 0% |
Sodium | 200 | mg | 8% |
Total Carbohydrates | 44 | gm | 15% |
Dietary Fiber | 5 | gm | 21% |
Sugars | 4 | gm | |
Protein | 11 | gm | |