Brunch

buckwheat/yoturt pancake is for Breakfast.

buckwheat/yoturt pancake takes 1 minutes to prepare.

buckwheat/yoturt pancake takes 5 minutes to cook.

buckwheat/yoturt pancake makes 1 servings.

The ingredients for buckwheat/yoturt pancake are:

0.25 cup Arrowhead Organic Buckwheat Flour (by VLBARC)
1 large Egg, fresh, whole, raw
175 gram(s) Yogurt, President's Choice 0% Greek Yogurt Plain

For topping try:

1 cup of frozen berries, microwaved for 1 minute

1 banana, mashed with a little water and dash of nutmeg

1 apple, cored, sliced, and microwaved with a dash of cinamon.

(On Sunday, I often add 1 tsp. of Smucker's sugar free jam to my berries in the microwave.)

Here is how you make buckwheat/yoturt pancake:

1. Heat a nonstick frying pan on medium low.2. Mix flour, egg, and yogurt in small bowl or 1 cup Pyrex microwave cup3. Pour into pan.4. Turn when there are bubbles throughout pancake and the edges are starting to dry.5. Place on plate.6. Add fruit of your choice.I like this so much that I streamlined prep by keeping a 1/4 cup measure in my buckwheat flour bag and the 1/2 cup measure and small spatula in my microwave 1 cup Pyrex cup. They This is breakfast for me most days. Serving Size: 1 plate-sized pancakeNumber of Servings: 1Recipe submitted by SparkPeople user GLADDER.

The nutritional information for buckwheat/yoturt pancake is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 279.1

• Total Fat: 5.9 g
• Cholesterol: 201.0 mg
• Sodium: 171.0 mg
• Total Carbs: 27.6 g
• Dietary Fiber: 5.5 g
• Protein: 28.1 g

The dietary needs meet for buckwheat/yoturt pancake is Low Carb