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Fruited buckwheat pancakes

February 9, 2016 Recipes

Number of servings: 12 pancakes


1 cup nonfat milk
1 egg
1 tablespoon canola oil
1 cup buckwheat flour
1 teaspoon baking powder
1 tablespoon sugar
1 cup chopped peaches, fresh, frozen, or canned and drained


Heat griddle to 400 degrees. You'll know it's hot enough if you sprinkle water on it and the drops "dance." In a bowl or large measuring cup, beat egg into milk. Add oil. Stir in buckwheat flour, baking powder, and sugar. Let sit until bubbles begin to rise. When griddle is hot, use a 1/4-cup measure to drop pancakes. Top with fruit. Turn pancakes when they form bubbles and look dry around the edges, two to three minutes. Cook second side about two to three minutes.

Nutrition information

Calories: 56
Protein: 2 grams
Fat: Less than one gram
Cholesterol: 20 milligrams
Carbohydrates: 13 grams
Fiber: 1 gram
Sodium: 2 milligrams