Buckwheat Pancake Mix

Make a batch of this whole grain pancake mix to store in an airtight container. Mix it up quickly on busy mornings, or decorate the container to share as a gift (be sure to include storage and baking instructions).

4,228views
5 users rated this recipe an average rating of 4.5
Yields:
5 cups
Prep:
10 mins
Rate me!


Buckwheat Pancake Mix

Ingredients
2 1/2
cups stone-ground buckwheat flour
2 1/2
4
teaspoons baking powder
4
teaspoons sugar
2
teaspoons baking soda
2
teaspoons salt

Directions

  1. Mix buckwheat flour, whole wheat flour, baking powder, sugar, baking soda, and salt. Stir until well combined. Store in an airtight container for up to 6 weeks. To use, spoon into a measuring cup; level off with a straight-edged spatula. Makes 5 cups.

Buckwheat Pancakes

Ingredients

1 1/4
cups buttermilk
2
tablespoons melted butter
1
cup Buckwheat Pancake Mix
1
egg white

Directions

  1. Combine buttermilk, egg yolk and melted butter in a mixing bowl. Add Buckwheat Pancake Mix. Stir just until combined but still slightly lumpy. Beat egg white with an electric mixer on medium speed until it forms stiff peaks. Gently fold beaten white into batter, leaving in a few puffs of egg white. Do not overbeat. Heat a lightly greased griddle over medium heat until a few drops of water dance across the surface. For each pancake, pour about 1/4 cup batter onto hot griddle. Cook over medium heat for about 1-1/2 minutes per side, until pancakes are golden brown, turning to cook second side when pancake surfaces are bubbly and edges are slightly dry. Serve immediately. Makes 10 pancakes.

Nutrition Facts

(Buckwheat Pancake Mix)
    Per serving:
  • 210 kcal cal.,
  • 1 g fat
  • 825 mg sodium,
  • 45 g carb.,
  • 8 g fiber,
  • 8 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
Your Comment:
close
close
close
close
close

Loading... Please wait...