Breakfast

Buckwheat and Flax Pancakes is for Breakfast.

Buckwheat and Flax Pancakes takes 75 minutes to prepare.

Buckwheat and Flax Pancakes takes 5 minutes to cook.

Buckwheat and Flax Pancakes makes 8 servings.

The ingredients for Buckwheat and Flax Pancakes are:

1 c. good quality Buckwheat flour
1 tsp. baking powder
2 Tbsp. sugar
1/2 tsp. salt
1 egg, beaten
1 cup, nonfat milk
2 Tbsp. flax seed, freshly ground
2 Tbsp melted butter, can be omitted if you need to omit fat

Here is how you make Buckwheat and Flax Pancakes:

In a small mixing bowl, add one egg and beat with a whisk. Add your milk, sugar and salt and whisk together. In a large measuring cup, add your 1 cup flour and baking powder, and mix together. Add your flour mixture to your milk/egg mixture and whisk together until blended. Cover and allow batter to rest for one hour. The resting stage is recommended for a bit lighter pancake.Meanwhile, heat up a heavy skillet to about 375 degrees. To cook pancakes either use a cooking spray or 1/2 tsp of Canola oil to a medium-hot pan and pour about 1/8 cup of batter into your pan. When bubbles have formed all over your pancake (about 3 minutes or so), turn with a spatula and cook on the other side for about 1 minute longer. Remove to plate and add you favorite topping. Enjoy.One serving size is one pancake. This recipe makes about 8 pancakes.Number of Servings: 8Recipe submitted by SparkPeople user JULIAJEAN2.

The nutritional information for Buckwheat and Flax Pancakes is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 112.9

• Total Fat: 2.0 g
• Cholesterol: 27.2 mg
• Sodium: 375.6 mg
• Total Carbs: 20.6 g
• Dietary Fiber: 2.6 g
• Protein: 5.0 g