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Home > Buckwheat pancakes

Buckwheat pancakes

Recipe Information

Servings 6
Preparation time 15 Minutes
Cook time 5 Minutes
Total time 20 Minutes
Difficulty Easy
Main Ingredient Buckwheat
Category Rice & Grains
Meal Breakfast; Brunch
Type Main Dish; Dessert
Cuisine American
Cook Method Stove Top
Diet Low Calorie; Low Fat; Low Cholesterol; Heart Healthy; Vegetarian


  • 2 egg whites

  • 1 tablespoon canola oil 

  • 1/2 cup fat-free milk 

  • 1/2 cup buckwheat flour

  • 1/2 cup all-purpose (plain) flour 

  • 1 tablespoon baking powder 

  • 1 tablespoon sugar 

  • 1/2 cup sparkling water 

  • 3 cups fresh strawberries, sliced



  • In a small bowl, whisk together the egg whites, canola oil, and milk.

  • In another bowl, combine the flours, baking powder, and sugar. Add the egg white mixture and the sparkling water, and stir until slightly moistened.

  • Place a nonstick frying pan or griddle over medium heat. When a drop of water sizzles as it hits the pan, spoon 1/2 cup of pancake batter into the pan. Cook until the top surface of the pancake is covered with bubbles and the edges are lightly browned, about 2 minutes. Turn and cook until the bottom is well browned and the pancake is cooked through, 1-2 minutes longer. Repeat with the remaining pancake batter.

  • Transfer the pancakes to individual plates. Top each with 1/2 cup of sliced strawberries and serve immediately.


Nutrition (per serving)

  • Calories: 143 cal

  • Total fat: 3g

  • Saturated fat: trace

  • Monounsaturated fat: 2g

  • Cholesterol: trace

  • Sodium: 150mg

  • Potassium: 225mg

  • Carbohydrates: 24g

  • Fiber: 3g

  • Protein: 5g

  • Calcium: 86mg