BUCKWHEAT PANCAKES WITHOUT BUTTERMILK RECIPES

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BUCKWHEAT PANCAKES RECIPE - BBC FOOD



Buckwheat pancakes recipe - BBC Food image

These gluten-free buckwheat pancakes are a vision of health. Enjoy them with yoghurt, berries or a drizzle of maple syrup for a breakfast treat that makes you feel good. See the tip to make your buckwheat pancakes vegan. Each serving (without the optional toppings) provides 178 kcal, 5g protein, 26g carbohydrates (of which 2g sugars), 6g fat (of which 2g saturates), 0.5g fibre and 1.1g salt.

Provided by Emily Angle

Prep Time 30 minutes

Cook Time 10 minutes

Yield Serves 4

Number Of Ingredients 10

4 rounded tbsp buckwheat flour
4 rounded tbsp gluten-free plain flour
1½ tsp gluten-free baking powder
pinch salt
1 free-range egg
150ml/5fl oz milk
1 tbsp light olive or vegetable oil, plus extra for frying
maple syrup
yoghurt, plant-based if required
fresh or frozen berries, defrosted if frozen

Steps:

  • Sift the flours, baking powder and salt into a mixing bowl.
  • In a separate bowl, beat the egg with the milk and oil until thoroughly combined.
  • Add the wet ingredients to the dry ingredients and mix until there are no visible traces of flour.
  • Heat a non-stick frying pan over a medium–high heat. When it is hot, add a drizzle of oil and carefully wipe it across the pan with a piece of kitchen paper. Use a dessert spoon to spoon the batter into the hot pan. The batter should bubble quickly. After about a minute the edges of the pancake should be set with little holes appearing across the surface. Flip the pancakes over with a spatula and cook for 30 seconds.
  • Set the pancakes aside on a warm plate or baking tray while you cook the remaining batter in the same way, oiling the base of the pan before each batch.
  • Serve the pancakes in a stack, drizzled with maple syrup or topped with a spoonful of yoghurt and berries.

Nutrition Facts : Calories 178kcal, CarbohydrateContent 26g, FatContent 6g, FiberContent 0.5g, ProteinContent 5g, SaturatedFatContent 2g, SugarContent 2g

BEST PANCAKE RECIPE - HOW TO MAKE EASIEST PANCAKES EVER



Best Pancake Recipe - How to Make Easiest Pancakes Ever image

A boxed mix might seem like the easy way to make pancakes, but this triple-tested recipe by the Good Housekeeping Test Kitchen is equally as simple and even more delicious. This best-ever fluffy pancake recipe is a classic for a few reasons: It's quick, versatile, and best of all, a hit with kids and adults alike.

Provided by The Good Housekeeping Test Kitchen

Categories     vegetarian    brunch    Father's Day    feed a crowd    Mother's Day    breakfast    brunch    main dish

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 3 servings

Number Of Ingredients 8

1 c.

all-purpose flour

2 tbsp.

sugar

2 1/2 tsp.

baking powder

1/2 tsp.

salt

1 1/4 c.

milk or buttermilk 

3 tbsp.

butter, melted

1

large egg

vegetable oil for brushing pan

Steps:

  • In large bowl, whisk flour, sugar, baking powder, and salt. Add milk, butter and, egg; stir until flour is moistened. Heat 12-inch nonstick skillet or griddle over medium heat until drop of water sizzles; brush lightly with oil. In batches, scoop batter by scant 1/4-cupfuls into skillet, spreading to 3 1/2 inches each. Cook 2 to 3 minutes or until bubbly and edges are dry. With wide spatula, turn; cook 2 minutes more or until golden. Transfer to platter or keep warm on a cookie sheet in 225°F oven. Repeat with remaining batter, brushing griddle with more oil if necessary.

Nutrition Facts : Calories 400 calories

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BUCKWHEAT PANCAKES RECIPE - BBC FOOD
These gluten-free buckwheat pancakes are a vision of health. Enjoy them with yoghurt, berries or a drizzle of maple syrup for a breakfast treat that makes you feel good. See the tip to make your buckwheat pancakes vegan. Each serving (without the optional toppings) provides 178 kcal, 5g protein, 26g carbohydrates (of which 2g sugars), 6g fat (of which 2g saturates), 0.5g fibre and 1.1g salt.
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