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Nutrition Facts
Serving Size 1 pancakes 74g Recipe makes 10 pancakes)
Calories 128
Calories from Fat 68		(53%)
Amount Per Serving		%DV
	Total Fat 7.6g	11%
	Saturated Fat 1.0g	4%
	Monounsaturated Fat 1.3g
	Polyunsaturated Fat 4.9g
	Trans Fat 0.0g
Cholesterol 21mg		7%
Sodium 246mg		10%
Potassium 137mg		3%
Total Carbohydrate 13.3g		4%
	Dietary Fiber 1.8g	7%
	Sugars 1.8g
Protein 3.7g		7%
how is this calculated?

Buckwheat and Oat Pancakes

Recipe #363679 | 25 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: sugarpea
Mar 30, 2009

I've been working on this recipe for a few months now and I'm happy with this final version. I've attempted to make it healthy without being austere. If you can't buy oat flour locally you can make it by processing rolled oats or just go ahead and use the rolled oats as is. Hope you enjoy it as much as we do. This is great for a cozy winter supper with grilled turkey sausage and a grilled seasonal vegetable.

10 pancakes (change servings and units)

Ingredients

1/2 cup buckwheat flour
1/2 cup oat flour or rolled oat
1/2 cup chopped walnuts
1 teaspoon sugar or sugar substitute
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg or equivalent egg substitute
3/4 cup buttermilk
1/2 cup unsweetened cinnamon applesauce
2 tablespoons grapeseed oil or melted butter or oil, of choice
maple syrup

Directions

1
Mix dry ingredients in a large bowl.
2
Beat liquid ingredients ( except syrup or topping) in a small bowl; add to dry ingredients and stir until just mixed.
3
Spray or lightly oil a hot griddle or non-stick skillet and add batter by 1/3 cup measures; turn when bubbles form on top surface and underside is browned. Cook second side until browned. This should result in 10 each 5" pancakes.
4
Serve with syrup or topping of choice.