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    You are in: Home / Recipes / "indian" Buckwheat Spice Pancakes Recipe
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    "indian" Buckwheat Spice Pancakes

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    5 mins

    10 mins

    Shalabhanjika's Note:

    This is my modification of Buckwheat Spice Pancakes, Buckwheat Spice Pancakes. They cook very quickly, which is nice, and are a bit on the dry side. I topped them with agave syrup, and had planned to put blueberries in them, but they mysteriously disappeared from the fridge (DH strikes again!) I think they would be great with fruit on top, and/or honey or whipped cream, and next time I make them I will add some flaxseed meal to the batter for a nutty flavor. I did find the cardamom almost overpowering, even though I adore cardamom, so please keep that in mind when making and adjust to your taste. They are almost-vegan/vegetarian, and could be with some substitutions I don't know enough about to specify. Please let me know if you do! Servings are approximate.

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    Serves: 3



    Units: US | Metric


    1. 1
      Combine first seven ingredients and stir to blend.
    2. 2
      Combine wet ingredients and blend.
    3. 3
      Add wet mix to dry mix, stir to blend.
    4. 4
      Heat nonstick frying pan or skillet on medium.
    5. 5
      Spoon ladleful of mixture into pan. When bubbles pop and "craters" appear, flip and cook until done (just a few minutes.).
    6. 6

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    Nutritional Facts for "indian" Buckwheat Spice Pancakes

    Serving Size: 1 (171 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 260.5
    Calories from Fat 76
    Total Fat 8.5 g
    Saturated Fat 3.5 g
    Cholesterol 81.4 mg
    Sodium 508.0 mg
    Total Carbohydrate 38.6 g
    Dietary Fiber 6.0 g
    Sugars 5.3 g
    Protein 11.1 g

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