Light + Fluffy Buckwheat Pancakes
Try this Light + Fluffy Buckwheat Pancakes recipe, or contribute your own.
- Preparing Time: 20 minutes
- Total Time: 20 minutes
- Served Person: 2
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 1 large egg
- 1/2 cup buckwheat flour *
- 1/3 cup plant milk / filtered water (i use almond milk)
- 1/2 teaspoon baking powder *
- 1 tsp coconut oil for cooking
- Carbohydrate 0.1925 g
- Cholesterol 105.75 mg
- Fat 4.75166666206796 g
- Fiber 0 g
- Protein 3.145 g
- Saturated Fat 2.73541666268879 g
- Serving Size 1 1 Serving (27g)
- Sodium 35 mg
- Sugar 0.1925 g
- Trans Fat 0.550483333062009 g
- Calories 55 calories
Whisk together the egg with your choice of liquid. Add the buckwheat flour and baking powder, whisk until smooth. The batter should be thick but pourable, feel free to add a touch more liquid or flour for your desired consistency.Heat a frying pan on low to medium heat.Roughly pour ¼ cup of the pancake batter into the frying pan and cook for 2-3 minutes or until small bubbles appear. Flip and cook for another 1-2 minutes.Transfer to a plate and continue cooking the remaining batter.
