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Buckwheat-flax pancakes with walnuts Recipes

Written By Diecha Diaz on Sunday, 26 April 2015 | Sunday, April 26, 2015

Buckwheat-flax pancakes with walnuts
Buckwheat-flax pancakes with walnuts
pancakes CAN be healthy. This batter is made with buckwheat instead of your usual white flour, so it's packed with fiber to keep you full. Bonus: The prep time for this breakfast is just 10 minutes!
Prep Time: 10 minutes
Cook Time: 4 minutes per batch
Yield: About 24 4-inch pancakes



Ingredients 
  • 2/3 cup rolled oats
  • 2 tablespoons flaxseed, toasted
  • 3/4 cup buckwheat flour
  • 1 1/4 cups unsweetened almond milk
  • 1 large egg, plus 1 large egg white
  • 2 teaspoons baking powder
  • Scant 1 teaspoon sea salt
  • 2 tablespoons pure maple syrup
  • 1 tablespoon walnut oil, plus more for brushing
  • 1/4 cup finely chopped walnuts
  • 1 pint strawberries, hulled and sliced, for serving
Preparation

1. In a blender, pulse oats and flaxseed until ground into a coarsely textured flour. Add buckwheat flour, almond milk, egg, egg white, baking powder and salt and blend until well mixed. Blend in maple syrup and walnut oil.

2. Brush a griddle or well-seasoned cast-iron skillet with walnut oil and heat over medium-high heat. Spoon about 2 Tbsp. batter onto griddle, creating a 4-inch pancake. Repeat with more batter, evenly spacing pancakes so they don’t crowd griddle. Sprinkle top of pancakes with chopped walnuts, about 1/2 tsp. per pancake. Cook pancakes until a few holes appear on surface and bottoms are browned, about 3 minutes.


3. Using a spatula, carefully flip pancakes over and cook until opposite sides are golden brown, about 1 minute. Transfer pancakes to serving plates and repeat with remaining batter. Serve with additional maple syrup, if desired, and strawberries.

Good To Know :  Buckwheat is gluten-free and rich in minerals, fiber and protein; flaxseed adds omega-3s.
Nutritional Information

  • Calories per serving: 102
  • Fat per serving: 5g
  • Saturated fat per serving: 1g
  • Cholesterol per serving: 16mg
  • Fiber per serving: 2g
  • Protein per serving: 3g
  • Carbohydrates per serving: 12g
  • Sodium per serving: 305mg
  • Iron per serving: 1mg
  • Calcium per serving: 79mg

Recipes Source : http://www.health.com/health/recipe/0,,20913301,00.html
thanks to The Ranch at Live Oak Cookbook by Alex Glasscock and Susan Glasscock

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About Diecha Diaz