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    You are in: Home / Recipes / Buckwheat Pancakes (Gluten Free) With Berry Sauce Recipe
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    Buckwheat Pancakes (Gluten Free) With Berry Sauce

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    5 mins

    15 mins

    Wendys Kitchen's Note:

    From www.goodness.com.au

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    Ingredients:

    Yield:

    pancakes

    Units: US | Metric

    • 118.29 ml of organic buckwheat flour
    • 118.29 ml of organic rice flour
    • 4.92 ml baking powder
    • 1 egg (seperated)
    • 236.59 ml milk
    • 14.79 ml oil (vegetable or sunflower)
    • 0.25 ml of himalayan salt
    • 14.79 ml organic rapadura sugar

    Berry Sauce

    Directions:

    1. 1
      Sift the flours in with the baking powder, then add a pinch of the Himalayan salt & the sugar to the flours. Make a well in the centre and pour in the egg yolk, milk & oil . Whisk well until combined. In a separate bowl, whisk the egg white until a stiff peak forms, and then gently fold into the batter. Melt butter in a heavy pan, pour some of the batter in & cook until bubbles appear on top. Flip the pancake & cook until golden.
    2. 2
      To make the berry sauce, add the frozen berries to a saucepan and gently heat until they break down.
    3. 3
      Serve the pancakes with berry sauce, ricotta or plain yoghurt and lashings of maple syrup!

    Ratings & Reviews:

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    Nutritional Facts for Buckwheat Pancakes (Gluten Free) With Berry Sauce

    Serving Size: 1 (945 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 133.2
     
    Calories from Fat 27
    20%
    Total Fat 3.1 g
    4%
    Saturated Fat 0.9 g
    4%
    Cholesterol 22.0 mg
    7%
    Sodium 72.0 mg
    3%
    Total Carbohydrate 24.7 g
    8%
    Dietary Fiber 2.4 g
    9%
    Sugars 11.4 g
    45%
    Protein 2.9 g
    5%

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