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

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

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    Units: US | Metric


    1. 1
      In a large bowl, stir together the flours, baking powder, and cinnamon until evenly blended.
    2. 2
      Add the vanilla, egg replacer, apple sauce, and water.
    3. 3
      Stir until"just mixed".
    4. 4
      Portion out about 3/4 to 1 cup of batter onto hot non-stick pan or lightly oiled frying pan and cover with a lid.
    5. 5
      Let sit on medium heat until the center starts to bubble and become sturdy.
    6. 6
      Flip pancake over and cook on other side until golden brown.
    7. 7
      Repeat process until all the batter is gone.

    Ratings & Reviews:

    • on July 23, 2004


      I had some trouble with these. I think that the recipe is supposed to be more like a recipe for ployes (Arcadian buckwheat crepes). I thought the batter looked plenty thin for pancakes after adding 1 cup water, but I decided to be true to the recipe and add the 2 called for. This resulted in a thin batter and thin pancakes. I wanted pancakes though, not crepes- I added about 1/2+ cup kamut flour, which worked out fine. If I were to make this recipe again, I would make it with only half the water, because it really makes the pancakes too thin. I love the light flavor the applesauce gives these. I used real eggs instead of egg substitute. Next time I might substitute milk or soymilk for the water too, for a bit of extra richness. I used half cinnamon and half Baking Spice - copy cat Pampered chef Cinnamon Plus (#45672), which was good. After adding the extra flour these turned out well and I served with real maple syrup. Thanks for posting, I think this is a good recipe, but it needs a bit of tinkering to provide good buckwheat pancakes.

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    • on August 31, 2003


      These are great! For the flour, I used 2/3 cup unbleached all-purpose, 2/3 cup buckwheat, and 2/3 cup whole wheat. I used ensure and water instead of just water, and I put chopped fruit in some of the pancakes. Definitely make again!

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    • on January 01, 2003


      I love this recipe. I made a few changes though; ie: I put in a tablespoon of Splenda and use half milk and water. Oh and I added a cut up apple one time which was a very nice change. I still have trouble mixing it too much, like I do all pancake recipes. I can't bear to see lumps in the batter! but it turns out a little too chewy. Other than that it tastes great. Thanks for the recipe...signed,Judy

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    Nutritional Facts for Basic Buckwheat Pancakes

    Serving Size: 1 (434 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 489.4
    Calories from Fat 23
    Total Fat 2.6 g
    Saturated Fat 0.5 g
    Cholesterol 0.0 mg
    Sodium 575.5 mg
    Total Carbohydrate 105.5 g
    Dietary Fiber 9.0 g
    Sugars 2.0 g
    Protein 14.2 g

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