Buckwheat Pancakes with Butter-Pecan Syrup

These syrup topped wholesome pancakes can be on the table in 25 minutes!

  • Prep Time 25 min
  • Total Time 25 min
  • Servings 5

Syrup

1
tablespoon butter or margarine
3
tablespoons chopped pecans
1/2
cup maple-flavored syrup

Pancakes

1
egg
1/2
cup buckwheat flour
1/2
cup whole wheat flour
1
cup milk
1
tablespoon sugar
2
tablespoons canola oil
3
teaspoons baking powder
1/2
teaspoon salt
Whole bran or wheat germ, if desired

  • 1 In 1-quart saucepan, melt butter over medium heat. Cook pecans in butter, stirring frequently, until browned. Stir in syrup; heat until hot. Remove from heat; keep warm.
  • 2 Heat griddle to 375°F or heat 12-inch skillet over medium heat. Grease with canola oil if necessary (or spray with cooking spray before heating).
  • 3 In medium bowl, beat egg with egg beater or wire whisk until fluffy. Beat in remaining pancake ingredients except bran just until smooth. For each pancake, pour about 3 tablespoons batter from cup or pitcher onto hot griddle. Cook pancakes until puffed and dry around edges. Sprinkle each pancake with 1 teaspoon bran. Turn; cook other sides until golden brown.
  • 4 Top each serving (2 pancakes) with about 2 tablespoons syrup.

Expert Tips

Combining two whole grains, buckwheat flour and whole wheat flour, boosts the amount of whole grains in these delicious pancakes.

Whole Grain Serving: 1 1/2

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
340
(
Calories from Fat
120),
% Daily Value
Total Fat
13g
13%
(Saturated Fat
3g,
3%
Trans Fat
0g
0%
),
Cholesterol
50mg
50%;
Sodium
620mg
620%;
Total Carbohydrate
48g
48%
(Dietary Fiber
3g
3%
  Sugars
17g
17%
),
Protein
6g
6%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
0%;
Calcium
25%;
Iron
8%;
Exchanges:
2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.