Name: Whipped-Egg Buckwheat Pancakes with Strawberries
Total time: 35 min
Yield: 5 servings
Ingredients: 1¼ cups (150 g) buckwheat flour; 1¾ tsp (8 g) baking powder; ⅛ tsp salt (0.75 g); 1 tsp ground cinnamon (2.6 g); 1¼ cups plus 2 tbsp (337 g) skim milk; 2 large eggs (100 g), separated; 1 tbsp (13.5 g) olive oil, in the batter; 1 tbsp (20 g) maple syrup; 1 tsp vanilla extract (4.2 g); 2 tsp (9 g) olive oil, wiped on the skillet; 1 tbsp (15 g) skim milk, held back to loosen the batter; 2 cups (332 g) sliced fresh strawberries, for the top

Ingredients

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1¼ cups buckwheat flour
1¾ tsp baking powder
⅛ tsp salt
1 tsp ground cinnamon
1¼ cups plus 2 tbsp skim milk
2 large eggs, separated
1 tbsp olive oil, in the batter
1 tbsp maple syrup
1 tsp vanilla extract
2 tsp olive oil, wiped on the skillet
1 tbsp skim milk, held back to loosen the batter
2 cups sliced fresh strawberries, for the top

Method

Nutrition

Estimated

Per 2 pancakes with strawberries · serving size 1 of 5

Calories229

Total fat	7.6 g
Saturated fat	1.5 g
Sodium	292 mg
Total carbohydrate	33.6 g
Dietary fiber	4.6 g
Total sugars	10.2 g
Protein	9.1 g

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