Choosing Chia · by Jess★ 5.0
Vanilla buckwheat pancakes
NUTRITION · PER SERVING15M COOK
CAL 10%·PRO 15%
CARBS 31G59% OF CAL
5G FIBER1G SUGAR25G OTHER
FAT 6G27% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy buckwheat pancakes with vanilla and almond milk, cooked on a skillet. Soft and satisfying for breakfast or brunch.
mainamericanbaked goodeggs🍳 skilletdairy freeveganvegetarian
View the full recipe on Choosing Chia →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 cup white buckwheat flour
- 1 cup spelt flour (can sub gluten-free flour or regular flour)
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 tsp organic cane sugar (can omit for sugar-free)
- 2 eggs or flax eggs* (see note)
- 1 1/4 cup almond milk
- 1 tbsp avocado oil (or any neutral flavoured vegetable oil)
- 2 tsp vanilla extract
- extra oil for the pan
At a glance
PER SERVING · TIME 15M
CAL 10%·PRO 15%
CARBS 31G59% OF CAL
5G FIBER1G SUGAR25G OTHER
FAT 6G27% OF CAL
1G SAT5G 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
- 5m
- Cook
- 10m
- Sodium
- 248mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 183mg
- Calcium
- 109mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 248MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.