Breakfast

Buckwheat Pancake (Low Carb) is for Breakfast.

Buckwheat Pancake (Low Carb) takes 10 minutes to prepare.

Buckwheat Pancake (Low Carb) takes 5 minutes to cook.

Buckwheat Pancake (Low Carb) makes 8 servings.

The ingredients for Buckwheat Pancake (Low Carb) are:

1/2 cup Buckwheat Flour
1/2 cup Flaxsead Meal
1/2 cup Soy Flour
1/4 tsp salt
3 tsp baking powder
2 tbsp brown sugar
2 Eggs
1 1/4 1% Milk
3 tbsp Canola Oil
1 tsp Vinilla Extract

Here is how you make Buckwheat Pancake (Low Carb):

Mix all dry ingredients together. Add in all moist ingredients to dry ingredients and mix with wisp until mixture is only slightly lumpy.Cook on nonstick griddle or frying pan. Use a thin coating of butter or vegitable oil on the bottom of the griddle or pan.Cook over medium heat until top is no longer runny, then carefully flip. When the pancake is flipped the side that was cooked should be a dark brown (but not black). Cook the second side until it is dark brown as well. The second side does not take as long to cook as the first side. If your pancakes are turning black or the center is not cooked, then your heat is too high. If the heat is too low the pancakes will turn too hard. Number of Servings: 8Recipe submitted by SparkPeople user QUIET_ENTROPY.

The nutritional information for Buckwheat Pancake (Low Carb) is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 174.9

• Total Fat: 10.5 g
• Cholesterol: 55.0 mg
• Sodium: 289.5 mg
• Total Carbs: 15.4 g
• Dietary Fiber: 4.1 g
• Protein: 7.0 g

The dietary needs meet for Buckwheat Pancake (Low Carb) is Low Carb