Meaningful Eats · by Erin Collins★ 5.0 (3)
Buckwheat Pancakes {with Blueberries}
NUTRITION · PER SERVING40M COOK
CAL 17%·PRO 18%
CARBS 46G56% OF CAL
3G FIBER0G ADDED0G INTRINSIC32G OTHER10G TOTAL SUGAR
FAT 13G34% OF CAL
7G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Light and fluffy buckwheat pancakes studded with blueberries. Naturally gluten-free and wholesome for weekend breakfast.
mainamericanbaked goodeggs🥣 mixer🍳 skilletdairy freegluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 6- 1 cup gluten-free 1:1 baking flour
- 1 cup buckwheat flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 3/4 cup milk (or almond milk)
- 3 eggs (separated)
- 4 tablespoons butter (melted (or vegan butter))
- 1 cup blueberries
At a glance
PER SERVING · TIME 40M
CAL 17%·PRO 18%
CARBS 46G56% OF CAL
3G FIBER0G ADDED0G INTRINSIC32G OTHER10G TOTAL SUGAR
FAT 13G34% OF CAL
7G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 15m
- Sodium
- 330mg
- Total sugar
- 10g
- Added sugar
- ≥4g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 172mg
- Calcium
- 117mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 330MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.