- 1/2 cup organic buckwheat flour
- 1 tsp baking powder
- 1/4 tsp "No Salt" (or salt)
- 2 tbsp (1/2 serving) egg beaters (or 1/2 egg white)
- 1 tbsp apple sauce OR pureed pumpkin
- 2/3 cup almond milk
- 12-15 blueberries
- Wisk together the dry ingredients first, then add wet ingredients and stir until lumpy. Stir in blueberries.
- Cook on a griddle or skillet until bubbly on one side, flip until cooked through. (It will take a little longer than with regular flour)
- I serve with sugar free maple syrup! Add whatever you like.
Makes 2 servings (4 small pancakes or 2 big pancakes)
Nutrition
(before syrup. My syrup is 15 calories per 1/4 cup. I only use about 2 tbsp)
Calories 133
Fat 2g
(No cholesterol)
Sodium 95mg
Carbs 25g
Fiber 5g
Protein 6g
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