Buckwheat-Banana Pancakes
Source of Recipe
Vegetarian Resource Group
Recipe Introduction
(Makes about ten 3-inch pancakes)
The wonderful, assertive flavor of buckwheat is balanced by the sweetness in the banana, which also helps to bind the gluten-free flour.
Total calories per pancake: 73
Fat: 1 gram
Carbohydrates: 16 grams
Protein: 2 grams
Sodium: 163 milligrams
Fiber: 2 grams
List of Ingredients
1 heaping cup buckwheat flour
2 1/2 teaspoons baking powder
1 Tablespoon date sugar or Sucanat (an organic sugar found in natural foods
stores)
1/8 teaspoon salt
1 cup carob soy or rice milk
1 teaspoon vanilla
1 medium banana, mashed (about 1/2 cup)
2 Tablespoons finely chopped walnuts (optional)Recipe
Combine or sift together dry ingredients, mixing well. In a blender or with a hand blender mix soy or rice milk, vanilla, and banana. Mix wet and dry ingredients together. Spoon onto a preheated griddle. Sprinkle with walnuts, if desired. When bubbles appear and break, turn pancakes and cook until
lightly browned.
Total calories per pancake: 73
Fat: 1 gram
Carbohydrates: 16 grams
Protein: 2 grams
Sodium: 163 milligrams
Fiber: 2 grams
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