Buckwheat Pancake with Egg

3 Reviews
100% would make this recipe again

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

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Rest : 2 h Preparation : 10 min Cooking : 15 min
230 calories/serving

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, cold 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 (90 g)

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

Net Carbs

21 g

Protein

11 g

Vitamin A

12 %

Vitamin C

0 %

Calcium

4 %

Iron

16 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1 ½
Meat and Alternatives 1
Fats 1
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

3 Reviews (2 with rating only) 100% would make this recipe again

My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Rice/Grain | Breakfast | High Iron | High Vitamin D | French | Canadian

Top Reviews

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Catherine M.
april 26, 2017 | I would make this recipe again

A delicious alternative for gluten free eggs on "toast". Make sure to stir batter before each pancake made since the flour tends to settle in areas. I found pouring it onto the pan in a spiral led to better coverage.

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