Buckwheat Blender Pancakes Recipe
This Buckwheat Blender Pancakes recipe is a great way to start the day with a hit of protein and fiber. They also happen to be gluten free. 125 calories and 4 Weight Watchers Freestyle SP
Servings: 18 5-inch pancakes
Calories: 124.7kcal
Ingredients
- 1 ½ cups buckwheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup nonfat milk
- ¾ cup low fat cottage cheese
- 1 egg
- 2 tablespoons pure maple syrup
- 1 tablespoon olive oil
- pure maple syrup for serving
Instructions
- In a blender, combine the buckwheat flour, baking soda, baking powder, cinnamon and salt. Pulse briefly to combine.
- Add the milk, cottage cheese, egg, maple syrup and olive oil.
- Blend until the mixture is just combined, scraping down the sides as needed. Do not overmix.
- Do not allow the batter to sit too long before cooking, otherwise it will thicken significantly. If this happens, blend in additional milk to achieve desired texture.
- Preheat a cast-iron skillet or nonstick skillet over medium heat. Alternatively, preheat an electric griddle to 375 degrees F. If using a nonstick skillet, lightly coat the skillet with cooking spray.
- Using 3 tablespoons per pancake (just less than a ¼ cup measuring cup), scoop the batter into the skillet, a few pancakes at a time. When the pancakes start to bubble on top, flip them over and cook until the pancakes are cooked all the way through.
- Repeat with the remaining batter. Serve the pancakes with maple syrup.
Notes
Weight Watchers Points: 4 (Freestyle SmartPoints), 4 (Old SmartPoints)
Nutrition
Serving: 2Pancakes | Calories: 124.7kcal | Carbohydrates: 19.4g | Protein: 6.6g | Fat: 3.2g | Saturated Fat: 0.6g | Cholesterol: 22.9mg | Sodium: 403mg | Fiber: 2.8g | Sugar: 4.8g