Buckwheat Pancakes

½

cup

buckwheat flour

½

cup

quinoa flour (or spelt, rice, or sorghum flour)

1

cup

yoghurt (or kefir, sour milk, or milk or water + 2 tbsp. lemon juice)

Mix in a bowl, cover and leave overnight. When ready to cook, add:

1

egg

¼

tsp

sea salt

½

tsp

baking soda

1

Tbs

melted butter or coconut oil

Mix well and cook. They will not be as firm if you do not use a gluten containing flour, so treat gently

Servings: 3

Yield: 6-7

Nutrition Facts

Serving size: 1/3 of a recipe (5.5 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories

218.36

Calories From Fat (35%)

75.59

% Daily Value

Total Fat 8.67g

13%

Saturated Fat 5.39g

27%

Cholesterol 75.4mg

25%

Sodium 488.41mg

20%

Potassium 381.91mg

11%

Total Carbohydrates 26.56g

9%

Fiber 2.86g

11%

Sugar 6.4g

 

Protein 10.26g

21%

Source

Source: Adapted from a recipe on the website of www.WildHealthFood.com