Feast Guilt Free: Homestyle Buckwheat Pancake Made Easy
- 1 cup buckwheat flour
- 1 large egg ((or 2 egg whites for lower cholesterol))
- 1 1/2 cup unsweetened almond milk
- 1 tablespoon baking powder
- 2 tablespoons unsalted butter, melted ((or coconut oil for a dairy-free option))
- 2 tablespoons agave syrup or a diabetic-friendly sweetener
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- Whisk Egg
In a small bowl, lightly beat the egg until frothy.
- Combine Dry Ingredients:
In a large bowl, sift together buckwheat flour, baking powder, and salt.
- Add Wet Ingredients
Make a well in the center of the dry ingredients. Add the beaten egg, almond milk, melted butter (or coconut oil), agave syrup (or alternative sweetener), and vanilla extract. Stir until just combined. The batter should be thick but pourable. If it's too thick, add a little more almond milk.
- Heat the Pan
Heat a non-stick pan or griddle over medium heat. Lightly grease with a small amount of butter or oil.
- Cook Pancakes
Pour ΒΌ cup of batter for each pancake onto the pan. Cook until bubbles form on the surface, then flip and cook until browned on the other side, about 2-3 minutes per side.
- Serve Warm
Serve the pancakes warm with your choice of diabetic-friendly toppings like fresh berries, a drizzle of diabetic-friendly syrup, or a sprinkle of cinnamon.
- Enjoy
Dig into your delicious, diabetic-friendly, and vegetarian homestyle buckwheat pancakes!
Serving Size 1
Servings 4
- Amount Per Serving
- Calories 175kcal
- Calories from Fat 59.25kcal
- % Daily Value *
- Total Fat 6.6g11%
- Saturated Fat 2.8g14%
- Cholesterol 41.3mg14%
- Sodium 251.8mg11%
- Potassium 149.98mg5%
- Total Carbohydrate 264g88%
- Dietary Fiber 3.1g13%
- Sugars 6g
- Protein 5.11g11%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.