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    You are in: Home / Recipes / Almond Buckwheat Pancakes Recipe
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    Almond Buckwheat Pancakes

    Total Time:

    Prep Time:

    Cook Time:

    6 mins

    0 mins

    6 mins

    pansies's Note:

    Found this on the 'net a number of years ago but haven't tried it yet. Number of servings is my guess.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a large bowl, combine the flours, almonds, sugar, baking powder and salt; set aside.
    2. 2
      In a large glass measuring cup, stir the egg yolks and oil into the milk and blend with a fork. Add to the flour and stir until just moistened.
    3. 3
      In a clean medium size bowl, beat the egg whites with an electric mixer set on high speed until they are stiff but not dry; gently fold them into the batter.
    4. 4
      Lightly coat a 12-inch non-stick skillet with the cooking spray and set over moderate heat. When the skillet is hot, cook the pancakes four at a time, using 1/4 cup batter for each. Cook for 2 1/2 to 3 minutes on one side or until bubbles form on top of the pancakes; turn, then cook about 1 minute longer until brown.

    Ratings & Reviews:

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    Nutritional Facts for Almond Buckwheat Pancakes

    Serving Size: 1 (114 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 212.6
     
    Calories from Fat 80
    37%
    Total Fat 8.8 g
    13%
    Saturated Fat 1.1 g
    5%
    Cholesterol 71.3 mg
    23%
    Sodium 236.6 mg
    9%
    Total Carbohydrate 26.6 g
    8%
    Dietary Fiber 1.8 g
    7%
    Sugars 4.8 g
    19%
    Protein 7.4 g
    14%

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