This blog has moved!

You should be automatically redirected in 5 seconds. If not, visit:

October 16, 2012

Buckwheat Pancakes

This blog has moved!

You should be automatically redirected in a few seconds. If not, click here:

Every time I think of pancakes, I smile.  Not because they are totally freaking awesome moist and taste incredibly delicious, but because I remember how I used to eat them as a child.  I would drown my pancakes in that fake Aunt Jemima stuff to the point where there was more syrup on my plate than pancakes.  And I never understood why people used plates either, I needed a bowl to hold all that syrup!  Kind of like how I wonder why restaurants serve rice on plates with forks rather than bowls with spoons... it just makes more sense to use a bowl.

So last week when someone requested me to make pancakes, I smiled.  Not because a silly image popped into my head of me holding a bottle of syrup directly over my pancakes, but because I realized how far I had come in my healthy eating journey.  When I was five, I ate the all purpose flour, butter and corn syrup, whereas today, we will be indulging in healthy buckwheat flour, no added oils and pure maple syrup!

I am still getting used to the flavor of buckwheat flour, so I consider these pancakes to be the perfect base for toppings such as pure maple syrup, fruit, blueberry compote, jam, "Nutella" or nut butter!

Buckwheat Pancakes:  [sugar free, low fat, high fiber/protein, GF, vegan]
(makes 7 small pancakes)

     60g (1/2 cup) Buckwheat Flour
     1/2 tsp Baking Powder
     2-4 packets Truvia*
     1/8 tsp Salt
     1/2 cup Unsweetened Almond Milk

*Use 2 packets if you plan to douse your pancakes with maple syrup, use 4 packets if you're a little modest.  You can try using any sweetener of choice, really.

1.  Spray a flat, nonstick pan with cooking spray and place over medium heat.
2.  In a small bowl, whisk together the buckwheat flour, baking powder, truvia and salt.  Stir in the almond milk.
3.  Scoop a large spoonful of batter onto the pan, cook for 2-4 minutes or until entire surface looks dry and bubbles no longer pop on the surface.  Flip and cook for an additional 2-4 minutes.  Do this until all batter is used up.

Serve with enough maple syrup to run Canada dry!

Oh yeah, I forgot to mention that the entire batch of pancakes has only 240 calories and 4.5g fat!  Not to mention, 12g of fiber and 11g protein.  Totally makes up for what I'm about to show you....

I totally would have given you a sequence shot series of me eating the pancakes, but that would only be fun for me... not so much for you  ;)


  1. ha ha...great minds think alike hey! even down to the raspberries. I so nearly went for buckwheat (if not for the oat theme) that would have made it even more spooky! ;-)

  2. You always take so beautiful photos that they totally make me drool! The sequence shot series was especially a great demostration of the yumminess of these ;-) I have just recently found your blog and I have to admit, I'm obsessed! I click to your site at least a couple of times a day to check if you have any new recipes, so thank you for such a lovely blog :-)

    1. Aw thanks so much!! That's so nice to hear, I hope you like my future recipes :)

  3. The pancakes are gorgeous.

    And wanna know how I ate pancakes when I was little? With Parkay squeeze "butter" that I would squeeze onto the pancake in concentric circles, then put in a little X in the middle. Um OCD much? Also..whoa that was a lot of disgusting processed butter-like stuff

    1. Ohhh my gossshhhh we were like twins when we were younger! Oh dear, what wonderful memories ;)

  4. yummylo! so pretty. will give these a whirl.

  5. Just bought 2 small packs of buckwheat. These pancakes would be perfect for our weekend breakfast.

  6. I love your recipes :) They always inspire me to eat healthy. Now that Halloween is around the corner, could you possibly make healthy versions of popular candies? I bet yours will be even better than the real deal :D

    1. Thanks so much! I've tried making Snickers and Twix once but the results were somewhat horrifying lol. Once I work up the courage I'll try making the candy bars again, but I don't think the recipes will be perfected in time for Halloween :/
      I would recommend checking out Fork and Beans, Cara makes nearly every candy and treat possible, and not to mention allergy free!

  7. I just made these pancakes for breakfast, and they were delicious! I made a couple of changes to the recipe, and they still came out perfect. I used soy milk instead of almond, reduced the stevia to just one packet, and added 1/2 tsp. cinnamon to the batter. I topped them with some peanut butter and sliced banana. I can't wait to make them again, and try your other versions too. Thanks for sharing the recipe.

    1. I'm so glad you liked the pancakes! Adding cinnamon to the recipe sounds delicious, I can't believe I haven't tried that yet (oh, and the PB+Banana combo sounds pretty darn good too!)


Note: Only a member of this blog may post a comment.

Related Posts Plugin for WordPress, Blogger...