Buckwheat Pancakes Recipe

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Ingredients:

Serving

Directions:

In a small bowl, whisk together the egg whites, canola oil and milk.
In another bowl, combine the flours, baking powder and sugar.
Add the egg white mixture and the sparkling water and stir until slightly moistened.
Place a nonstick frying pan or griddle over medium heat.
When a drop of water sizzles as it hits the pan, spoon 1/2 cup pancake batter into the pan.
Cook until the top surface of the pancake is covered with bubbles and the edges are lightly browned, about 2 minutes.
Turn and cook until the bottom is well-browned and the pancake is cooked through, 1 to 2 minutes longer.
Repeat with the remaining pancake batter.
Transfer the pancakes to individual plates.
Top each with 1/2 cup sliced strawberries and serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	234.72 Kcal (983 kJ)
Calories from fat	24.64 Kcal
		% Daily Value*
Total Fat	2.74g	4%
Cholesterol	0.41mg	0%
Sodium	38.78mg	2%
Potassium	496.27mg	11%
Total Carbs	51.81g	17%
Sugars	33.34g	133%
Dietary Fiber	3.91g	16%
Protein	5.44g	11%
Vitamin C	52.3mg	87%
Iron	2mg	11%
Calcium	153.8mg	15%

Amount Per 100 g
Calories	114.37 Kcal (479 kJ)
Calories from fat	12.01 Kcal
		% Daily Value*
Total Fat	1.33g	4%
Cholesterol	0.2mg	0%
Sodium	18.9mg	2%
Potassium	241.83mg	11%
Total Carbs	25.24g	17%
Sugars	16.24g	133%
Dietary Fiber	1.91g	16%
Protein	2.65g	11%
Vitamin C	25.5mg	87%
Iron	1mg	11%
Calcium	74.9mg	15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

4.1

Points
7

PointsPlus

Good Points

low fat,
saturated fat free,
very low sodium,
cholesterol free

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