buckwheat flour brown rice flour baking powder maple syrup
This recipe has no customizations.
Nutrition to Note
This recipe has Sodium as 51.0% (as a percentage of RDA).
You may need to take this into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.6% of RDA
• Calories: 18.2% of RDA
• Carbs: 20.2% of RDA
• Fat (total lipid): 12.1% of RDA
• Fiber: 20.8% of RDA
• Fructose: 0.0% of RDA
• Protein: 7.9% of RDA
• Sodium: 51.0% of RDA
• Sugar: 25.7% of RDA
• Vitamin A (IU): 9.0% of RDA
• Vitamin B6: 21.8% of RDA
• Vitamin C: 0.0% of RDA
• Iron: 1.1% of RDA
• Magnesium: 40.6% of RDA
• Manganese: 36.0% of RDA
• Niacin: 22.8% of RDA
• Potassium: 18.2% of RDA
• Zinc: 17.5% of RDA
If any nutritional component is greater than 50% of RDA
(or any vitamin/mineral is greater than 400% of RDA),
the recipe gets a “Nutrition to Note” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
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PREPARATION
Preparing the Batter
1.
In a medium bowl, whisk together the buckwheat flour, rice flour, baking powder, baking soda, and salt.
2.
Add the egg, maple syrup, and vanilla.
3.
Slowly whisk in the water and almond milk, whisking until the batter is completely smooth.
4.
Let the batter sit for 10 minutes to thicken slightly. (The buckwheat may settle in the bottom of the bowl while resting, so be sure to stir well before using).
Cooking the Pancakes
5.
Place a large skillet over high heat. When the skillet is hot, reduce the heat to medium and melt 1 tablespoon of coconut oil in the pan.
6.
Pour the batter into the skillet, about 1/4 cup per pancake.
7.
Cook for 2-3 minutes, or until the pancake is brown in the bottom and bubbles form on top.
8.
Flip and cook for 2 more minutes.
NOTES, TIPS, TRICKS, HINTS, ETC:
1.
For a vegan option, you can omit the egg and mix 1 tablespoon of flaxseed with 3 tablespoon water. Let sit in fridge for 15-20 minutes or until it becomes gelatinous and add to batter.
2.
You can freeze leftover pancakes and reheat in a pan over medium-high heat.
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
A gluten-free variant of this recipe can be made.
Just make the following substutions: gluten-free baking powder for baking soda and gluten-free baking powder for baking powder.
2.
Make it Wheat Free!
A wheat-free variant of this recipe can be made.
Just make the following substutions: gluten-free baking powder for baking soda and gluten-free baking powder for baking powder.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 364
Protein 8.86 g
Carbohydrates 55.4 g
Iron 0.20 mg
Fiber 5.84 g
Calcium 5.83 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
