Broma Bakery · by Sarah Fennel★ 4.0
Gluten Free Blueberry Buckwheat Pancakes
NUTRITION · PER SERVING—
CAL 7%·PRO 10%
CARBS 23G67% OF CAL
3G FIBER11G OTHER9G TOTAL SUGAR
FAT 3G22% OF CAL
1G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy gluten-free pancakes made with buckwheat flour and studded with fresh blueberries. A wholesome breakfast made with yogurt and brown sugar.
mainamericanbaked goodeggs🍳 skilletvegetarian
View the full recipe on Broma Bakery →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 large egg, room temperature
- 1 1/4 cups buttermilk
- 1/4 cup Chobani plain, non-fat yogurt
- 2 tablespoons brown sugar
- 1 tablespoon olive oil
- 1/2 teaspoon vanilla extract
- 1 cup plus 2 tablespoons buckwheat flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 cups fresh blueberries
At a glance
PER SERVING
CAL 7%·PRO 10%
CARBS 23G67% OF CAL
3G FIBER11G OTHER9G TOTAL SUGAR
FAT 3G22% OF CAL
1G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 195mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 168mg
- Calcium
- 61mg
- Iron
- 0.92mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 195MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.