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Berry Buckwheat Pancake Recipe

Make your morning pancakes better for you by switching out half the flour for buckwheat. Not only does buckwheat add nutty flavor and a decent dose of fiber, it also promotes heart health by keeping cholesterol and blood pressure in check. And the phytonutrient-rich grain plays a role in controlling blood sugar, so you won’t crash before lunchtime. A generous pile of fresh, juicy berries is all you’ll need to sweeten the deal.

Buckwheat Pancakes

Photo by Perry Santanachote

Serves 4

The Skinny

Per 2 pancakes:

  • 365 cal
  • 8 g fat (1 g sat)
  • 63 g carbs
  • 92 mg sodium
  • 10 g fiber
  • 13 g protein

Prep time: 5 minutes
Cook time: 8-15 minutes

Ingredients

4 egg whites
2 tablespoons canola oil
1 cup fat-free milk
1 cup all-purpose flour
1 cup buckwheat flour
2 tablespoons baking powder
2 tablespoons sugar
1 cup sparkling water
2 cups fresh berries

Preparation

  1. In a small bowl, whisk together the egg whites, canola oil and milk.
  2. In a large bowl, combine the flours, baking powder and sugar. Add the egg white mixture and the sparkling water and stir until slightly moistened.
  3. Place a nonstick frying pan or griddle over medium heat. Once hot, spoon a 1/2 cup of 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. Flip and cook until the bottom is browned and the pancake is cooked through, 1 minute longer. Repeat with the remaining pancake batter.
  4. Transfer the pancakes to individual plates, two per serving. Top each with berries and serve immediately.

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