Breakfast

Pineapple Buckwheat pancakes with pineapple topping is for Breakfast.

Pineapple Buckwheat pancakes with pineapple topping takes 10 minutes to prepare.

Pineapple Buckwheat pancakes with pineapple topping takes 10 minutes to cook.

Pineapple Buckwheat pancakes with pineapple topping makes 4 servings.

The ingredients for Pineapple Buckwheat pancakes with pineapple topping are:

For pancakes:
3/4 cup Hodgsoon mill buckwheat pancake mix
1/2 cup organic whole milk
1 large egg
.5 cup fresh crushed pineapple (using canned changes the calories)

for topping:
1 cup fresh crushed pineapple (using canned will change the calories)
1 tsp ginger powder
1 tbsp butter
3 tsp brown sugar (optional)

Here is how you make Pineapple Buckwheat pancakes with pineapple topping:

Mix first three ingredients, stir in pineapple. Measure batter onto a griddle prepared with cooking spray using a 1/4 cup to make 8 pancakes. Cook till light golden, flip and cook other side. Serves 4, 2 pancakes each. If you choose to substitute low fat milk, consider adding 1 Tbsp nut oil to give pancakes better texture and flavor. Topping: put 1 cup crushed pineapple, ginger, butter and sugar in small saucepan, simmer till warm and slightly thickened. Spoon over pancakes. (hint: I used my "slap-chopper " style kitchen chopper to crush the pineapple. It worked great!)Number of Servings: 4Recipe submitted by SparkPeople user MIZLIZ8.

The nutritional information for Pineapple Buckwheat pancakes with pineapple topping is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 181.1

• Total Fat: 5.3 g
• Cholesterol: 64.3 mg
• Sodium: 178.5 mg
• Total Carbs: 27.7 g
• Dietary Fiber: 2.4 g
• Protein: 5.6 g