If you choose the source of your buckwheat flour carefully, these pancakes are gluten-free. Using whipped egg whites gives them loft and tenderness to rival a traditional pancake–well worth the work.
Ingredients
- 1⅓ cup buckwheat flour
- 2 tsp. baking powder
- ¼ tsp. salt
- ⅓ cup plain yogurt
- ⅓ cup skim milk
- 2 Tbsp. water
- 1 Tbsp. melted butter
- 2 tsp. vanilla extract (optional)
- 2 egg whites
Directions
- Combine the flour, baking powder, and salt in a medium mixing bowl.
- Whisk together yogurt, milk, and water. Add the melted butter (and vanilla, if using) to the milk mixture and stir to combine.
- In a clean metal or glass bowl, beat the egg whites with a mixer until soft peaks form (2-3 minutes).
- Combine the dry and liquid mixtures together. Add half the beaten whites and stir gently to combine, then add the remaining whites and fold gently into the batter, preserving as much air as possible. Allow to stand until bubbling (2-3 minutes).
- Heat a griddle over medium-high heat. Ladle about 2 tablespoons of batter onto the pan to form a 4″ pancake. Cook until center is bubbly and edges are dry (1 and a half minute). Flip and continue to cook until the center is done (30-45 seconds). Remove to a plate in a just-warm oven and repeat this step until batter is gone.
- Serve hot, topped with fruit.
Nutrition Facts
4 servings per container
Serving Size 109 g
| Amount per serving | ||
|---|---|---|
| Calories | 185 | |
| % Daily Value* | ||
| Total Fat 4.5g | 6% | |
| Saturated Fat 2g | 10% | |
| Trans Fat 0g | ||
| Polyunsaturated Fat 0.5g | ||
| Monounsaturated Fat 1g | ||
| Cholesterol 9mg | 3% | |
| Sodium 380mg | 17% | |
| Total Carbohydrate 31g | 11% | |
| Dietary Fiber 4g | 14% | |
| Total Sugars 3g | ||
| Includes 0g Added Sugars | 0% | |
| Sugar Alcohol 0g | ||
| Other Carbohydrate 24g | ||
| Protein 8g | ||
| Vitamin D 0.7mcg | 6% | |
| Calcium 250.9mg | 20% | |
| Iron 1.9mg | 10% | |
| Potassium 330mg | 8% | |
| Vitamin A 38.2mcg | 4% | |
| Vitamin C 0mg | 0% | |
| Vitamin E 0.2mg | 0% | |
| Vitamin K 3.1mcg | 2% | |
| Thiamin 0.2mg | 15% | |
| Riboflavin 0.2mg | 15% | |
| Niacin 4.2mg | 25% | |
| Vitamin B6 0.2mg | 10% | |
| Folate 23.4mcg | 6% | |
| Vitamin B12 0.1mcg | 4% | |
| Biotin 1.6mcg | 6% | |
| Chloride 48.5mg | 2% | |
| Pantothenate 0.3mg | 0% | |
| Phosphorus 386.8mg | 30% | |
| Iodine 14.8mcg | 10% | |
| Magnesium 105.5mg | 25% | |
| Zinc 1.3mg | 10% | |
| Selenium 6.3mcg | 10% | |
| Copper 0.2mg | 20% | |
| Manganese 0.8mg | 35% | |
| Chromium 0.1mcg | 0% | |
| Molybdenum 3.7mcg | 8% | |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Buckwheat Flour, Skim Milk, Lowfat Plain Yogurt (cultured Pasteurized Organic Low Fat Milk, Pectin, Vitamin D3), Egg Whites, Water, Butter (sweet Cream), Baking Powder (sodium Bicarbonate, Sodium Acid Pyrophosphate), Salt.
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