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
- 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
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