Naturally Ella · by Erin Alderson
Buttermilk Buckwheat Pancakes
NUTRITION · PER SERVING25M COOK
CAL 23%·PRO 32%
CARBS 78G68% OF CAL
8G FIBER0G ADDED0G INTRINSIC55G OTHER15G TOTAL SUGAR
FAT 11G21% OF CAL
2G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy pancakes made with a blend of buckwheat, oat, and tapioca flours. Served with butter and maple syrup, they're a hearty breakfast that's quick to make.
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View the full recipe on Naturally Ella →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 tablespoon butter
- 1 tablespoon maple syrup
- 1 cup (120g) buckwheat flour
- 1/4 cup (30g) oat flour
- 2 tablespoons (16g) tapioca starch
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg
- 1 cup buttermilk
At a glance
PER SERVING · TIME 25M
CAL 23%·PRO 32%
CARBS 78G68% OF CAL
8G FIBER0G ADDED0G INTRINSIC55G OTHER15G TOTAL SUGAR
FAT 11G21% OF CAL
2G SAT8G 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
- 10m
- Cook
- 15m
- Sodium
- 611mg
- Total sugar
- 15g
- Added sugar
- ≥6g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 552mg
- Calcium
- 203mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 611MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.