This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten. This recipe works great as gluten free pancakes with a few tweaks. Using the Champagne is the first key and replacing the self-rising flour with Arrowhead Mills Gluten Free All Purpose Baking Mix. Light, fluffy and still gluten free.
"The laziest man I ever met put popcorn in his pancakes so they would turn over by themselves."
- W.C. Fields, Comic
These are great hearty pancakes that are still light and fluffy. The buckwheat has a great nutty flavor that makes for a special breakfast.
Servings: 2 | Serving size: 2 pancakes
Cooking Time: 30 Minutes
This recipe can easily be multiplied but does not make very good leftovers.
Whisk together the egg yolk, champagne and milk until well blended.
Using a whisk slowly blend in the buckwheat flour, flour and salt until smooth.
Whisk the egg whites until stiff peaks form. Fold the egg whites into the buckwheat batter gently.
Heat a griddle until drops of water dance and evaporate quickly. Melt one teaspoon of the butter on the griddle and then add the batter in 1/3 cup scoops to form four pancakes.
Cook on one side until bubbles form and burst. Turn the pancakes and cook for half the time on the second side and serve topped with the additional butter and maple syrup.
Serving size: 2 pancakes
|Calories 318||Calories from Fat 81|
|% Daily Value|
|Total Fat 9g||14%|
|Saturated Fat 5g||24%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 45g||15%|
|Dietary Fiber 3g||10%|
|Vitamin A 6%||Vitamin C 0%|
|Calcium 13%||Iron 13%|
|Vitamin K 2 mcg||Potassium 294 mg|
|Magnesium 66 mg|