Buckwheat Pancakes

Buckwheat Pancakes

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Buckwheat pancakes are a healthy alternative to traditional grain-based pancakes. They're made from buckwheat flour, which is naturally gluten-free and high in protein.
Servings: 4
Calories: 196


  • 1/4 oz dried yeast or 1/2 oz compressed cake yeast
  • 1 tsp honey
  • 10 floz warm water
  • 4 1/2 oz buckwheat flour
  • pinch sea salt
  • 1 egg separated
  • 2 tbsp oil
  • oil for frying


  • If you are using fresh yeast, crumble it into a bowl and cream it with the honey and half the water; leave for up to 5 minutes.
  • If using dried yeast, dissolve the honey in half the water and sprinkle the yeast on top. Put the yeast in a warm place to froth—about 10 minutes.
  • Put the flour and salt into a bowl and make a well in the centre.
  • Gradually beat in the egg, the remaining water, oil and yeast mixture.
  • Cover the bowl with a clean cloth and leave it in a warm place for 1 hour to rise.
  • Heat 15 ml (1 tbsp) oil in an omelet pan on a high heat.
  • Spoon in 45 ml (3 tbsp) of the batter and tip the pan to spread it evenly.
  • Cook the pancake until it is golden brown on both sides, keep them hot on a plate over a pan of hot water, layered with greaseproof or waxed paper between, and cook the rest in the same way, adding more oil as and when necessary.
Calories: 196 kcal
Carbohydrates: 25 g
Protein: 6 g
Fat: 9g
Saturated Fat: 1 g
Trans Fat: 1 g
Cholesterol: 41 mg
Sodium: 24 mg
Potassium: 217 mg
Fiber: 4 g
Sugar: 2 g
Vitamin A: 59 IU
Vitamin C: 1 mg
Calcium: 22 mg
Iron: 2 mg
Dishes Desserts
Ingredients Egg
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