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Buckwheat Pancake with Egg

1 Reviews
100% would make this recipe again

This gluten-free recipe is ideal for breakfast or a light lunch with a salad.

Brining : 2 h Preparation : 10 min Cooking : 15 min
230 calories/serving
  • Can be done in advance
  • Can be frozen
  • Easy
  • Gluten Free
  • Lactose Free
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Vegetarian

Ingredients

1 cup buckwheat flour 130 g
1/2 tsp salt 2 g
1/2 tsp baking soda 1 g
1 1/2 cup water 375 mL
4 tsp canola oil 20 mL
1 tbsp margarine non-hydrogenated 14 g
4 eggs size large

Before you start

Preheat the oven to its lowest temperature to keep the initial pancakes warm while you are cooking some more.

Method

  1. Combine the flour, salt, baking soda and water in a bowl. Mix well, using a whip, until the texture is smooth. Let stand in the refrigerator about 1-2 h to obtain a lighter texture.
  2. Grease a non-stick frying pan, then put it over medium heat. Pour about ¼ to ⅓ cup of the batter onto the center of the pan. Spread it rapidly, either by whirling the pan or using a spatula. After about 2 min, when the pancake turns golden-brown, flip it and cook about 1 more minute. Keep the cooked pancakes in the oven while preparing the rest.
  3. Repeat the operation with the remaining batter.
  4. Meanwhile, heat the margarine in another pan over medium-low heat and cook the eggs. Place one egg on top of each pancake then serve.

Nutrition Facts Table

per 1 Serving (90g)

Amount

% Daily Value

Calories

230

Fat

11 g

17 %

Saturated 2.3 g
+ Trans 0.1 g

12 %

Cholesterol

220 mg

Sodium

420 mg

17 %

Carbohydrate

23 g

8 %

Fibre

2 g

9 %

Sugars

1 g

Protein

11 g

Vitamin A

12 %

Vitamin C

0 %

Calcium

4 %

Iron

16 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 0 serving
Grain Products : 1 ½ servings
Milk and Alternatives : 0 serving
Meat and Alternatives : ½ serving

Claims

This recipe is :
Source of  :
Copper, Fibre, Omega-3, Pantothenic Acid, Potassium, Vitamin A, Vitamin B1, Vitamin B6, Vitamin E, Vitamin K
Good source of  :
Folacin, Iron, Niacin, Phosphorus, Vitamin B2, Vitamin D, Zinc
Excellent source of  :
Magnesium, Manganese, Selenium, Vitamin B12
Free  :
Added Sugar

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1 ½
Meat and Alternatives 1
Fats 1

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Members' Reviews

1 Reviews (1 with rating only ) 100% would make this recipe again

This recipe is in the following categories

Rice/Grain | Breakfast | High Iron | High Vitamin D | Vegetarian | Source of Omega-3 | Halal | Kosher | Canadian | French