Guest guest Posted February 10, 2005 Report Share Posted February 10, 2005 Buckwheat-Banana Pancakes Source: Vegetarian Resource Group (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. 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) 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 Quote Link to comment Share on other sites More sharing options...
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