Breakfast

Diana's Buckwheat Pancakes is for Breakfast.

Diana's Buckwheat Pancakes takes 10 minutes to prepare.

Diana's Buckwheat Pancakes takes 15 minutes to cook.

Diana's Buckwheat Pancakes makes 16 servings.

The ingredients for Diana's Buckwheat Pancakes are:

2 Cups Whole wheat flour
1 Cup Buckwheat flour
2 Tsp. Baking Soda
2 Tsp. Baking Powder
1 Tsp. Salt
3 Large Eggs
3 Cups Lowfat Buttermilk
1 Tbsp. Honey
1/2 Cup Walnuts

Here is how you make Diana's Buckwheat Pancakes:

Makes 16 6-inch pancakes.Heat griddle or electric skillet to 375 degrees.Mix dry ingredients in a large bowl. In a separate smaller bowl, mix wet ingredients together, and add to the dry. Mix well, making sure all flour is combined into batter. Add chopped walnuts at the last or with dry ingredients.Measure batter with a 1/3 cup measure, pour onto griddle that has been sprayed with cooking spray. Cook until lightly browned on bottom, and bubbles appear on top side that pop and don't fill up again. Flip pancake carefully with a turner. Cook, letting it rise until browned on bottom.Serve immediately. My favorite serving suggestion is with peanut butter and honey spread liberally on top. If you like peanut butter and honey sandwiches, you'll love it on a warm pancake.Otherwise, be plain, and use syrup. But skip the butter, it's not really necessary.Number of Servings: 16Recipe submitted by SparkPeople user DDSTERRETT.

The nutritional information for Diana's Buckwheat Pancakes is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 137.4

• Total Fat: 4.4 g
• Cholesterol: 41.7 mg
• Sodium: 423.8 mg
• Total Carbs: 20.6 g
• Dietary Fiber: 2.8 g
• Protein: 5.8 g

The dietary needs meet for Diana's Buckwheat Pancakes is Low Fat