I don’t often opt for pancakes for breakfast. Fluffy and comforting as they are, they’re usually big white bland sponges that require a mega slathering of syrup (and in my case, peanut butter) in order to tickle the pleasure centres. After all, they’re really just a vehicle for butter and syrup consumption, riiiiiight? The refined carb double whammy throws me into a sugar coma and sends me back to bed. For that reason, I usually reserve pancakes for bad weather weekends when I can roll around in a coffee-stained tank top and elastic waisted pants until 3 o’clock in the afternoon without feeling guilty.
This, friends, is not that kind of pancake recipe. When contrasted with an old-fashioned pancake recipe, this one has less fat, waaaay less sodium, no cholesterol, more fiber, less sugar, and a comparable amount of protein. They’re sweet and moist on their own, making syrup an attractive addition rather than a necessity, and they actually make for a great afternoon snack. Throw a few in a baggie and take them on a hike for sustained energy, or make a double batch and keep some in the freezer for easy access.
Key ingredients that make these nutritionally sound are:
- flax – a good source of Omega 3’s
- chia – nutritional power houses full of antioxidants, fiber, and fatty acids
- buckwheat flour – a high protein, gluten free, full flavour flour.
- Combine wet ingredients and set aside. This will give the flax and chia time to “glop up” which will help bind and fluff the cakes. PRO TIP: Do this right in a liquid measuring cup. No need to dirty up a bowl.
- Whisk together dry ingredients.
- Add wet to dry and mix thoroughly – fold in berries.
- Cook like pancakes!
- Heat a skillet or griddle to med/high heat and lightly cover with high-heat oil.
- Spoon or pour batter in desired size onto hot griddle (3 inch diameter?)
- Cook until bubbly on top and then flip to finish it off.
- Serve ’em up as you like ’em, perhaps with a smoothie on the side?
The nutrition “facts” below (who really knows?) are for one fourth of the recipe.
| Nutrition Facts | ||||||
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Serving Size 192 g
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Amount Per Serving
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Calories 232
Calories from Fat 72
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% Daily Value*
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Total Fat 8.1g
12%
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Saturated Fat 0.7g
3%
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Trans Fat 0.0g
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Cholesterol 0mg
0%
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Sodium 53mg
2%
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Total Carbohydrates 39.8g
13%
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Dietary Fiber 6.8g
27%
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Sugars 13.7g
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Protein 5.7g
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Nutrition Grade A
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* Based on a 2000 calorie diet
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Nutritional Analysis
- Low in saturated fat
- No cholesterol
- Low in sodium
- High in calcium
- High in dietary fiber
- High in manganese
- High in magnesium
- High in phosphorus
- High in vitamin E
[…] remix of the Nina Bar recipe from a while back. I’ve had a lot of positive feedback on the Raspberry Buckwheat Pancakes and figured I’d find a recipe or two to work some buckwheat into.* So, here’s a […]
Hi Tracy~ That's the beauty of buckwheat – it holds together really well. Add to that the sticky, binding power of chia and you're good to go. I'd like to say they're good the next day, I always end up eating extras in the afternoon. I hope they work out for you!
i'm trying to switch from the Pure Pantry Baking Powder Mix to my own thing. I was wondering if you could add some xanthan gum to hold it together or if these stay nice and together on their own. Also, I make them up ahead of time so I have a quick breakfast…How are they the next day??? Thanks…your recipe looks fantastic.
Thanks Emilie!
Delicious!!!