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Photo:Photographer: Jen Causey, Prop Stylist: Christina Daley, Food Stylist: Emily Nabors Hall

Buckwheat Pancakes

Photographer: Jen Causey, Prop Stylist: Christina Daley, Food Stylist: Emily Nabors Hall

Active Time:25 minsTotal Time:25 minsServings:4Jump to Nutrition Facts

Active Time:25 minsTotal Time:25 minsServings:4

Active Time:25 mins

Active Time:

25 mins

Total Time:25 mins

Total Time:

Servings:4

Servings:

4

Jump to Nutrition Facts

Cook Mode(Keep screen awake)Ingredients2largered grapefruits, divided5teaspoonshoney, divided1 ¼cupsbuttermilk6tablespoonsunsweetened applesauce1large egg1 ½cupsbuckwheat flour (see Tip)1teaspoonbaking powder½teaspoonbaking soda⅛teaspoonsalt

Cook Mode(Keep screen awake)

Ingredients

2largered grapefruits, divided

5teaspoonshoney, divided

1 ¼cupsbuttermilk

6tablespoonsunsweetened applesauce

1large egg

1 ½cupsbuckwheat flour (see Tip)

1teaspoonbaking powder

½teaspoonbaking soda

⅛teaspoonsalt

DirectionsZest 1 grapefruit to get 1 1/4 teaspoons zest; reserve the zest in a medium bowl. Using a knife, remove and discard the peel and pith from both grapefruits. Working over a small saucepan, slice the grapefruits into segments, squeezing the juice into the pan and transferring the segments to a plate. Stir 1 teaspoon honey into the grapefruit juice; bring to a simmer over medium-low heat. Simmer, stirring occasionally, until warmed through, about 3 minutes. Remove from heat. Stir in the reserved grapefruit segments; cover and set aside.Photographer: Jen Causey, Prop Stylist: Christina Daley, Food Stylist: Emily Nabors HallAdd buttermilk, applesauce, egg and the remaining 4 teaspoons honey to the reserved grapefruit zest in the medium bowl, whisking just until combined. Whisk in buckwheat flour, baking powder, baking soda and salt; let stand for 5 minutes.Photographer: Jen Causey, Prop Stylist: Christina Daley, Food Stylist: Emily Nabors HallWhile the batter stands, heat a large nonstick skillet over medium heat. Coat with cooking spray and dollop about 1/4 cup batter per pancake into the skillet (about 3 pancakes per batch). Cook until the edges are dry and bubbles form on the surface, 90 seconds to 2 minutes. Flip and cook until golden brown, about 30 seconds. Repeat the process with cooking spray and the remaining pancake batter, reducing heat as needed if the pancakes are browning too quickly.Photographer: Jen Causey, Prop Stylist: Christina Daley, Food Stylist: Emily Nabors HallDivide the pancakes among 4 plates. Top with the grapefruit syrup.Photographer: Jen Causey, Prop Stylist: Christina Daley, Food Stylist: Emily Nabors HallTipBuckwheat flour is made from whole-grain buckwheat. This rich, gluten-free flour comes in light and dark versions. The darker flour has a bolder, nuttier flavor. Find it in the baking aisle of your supermarket.Originally appeared: EatingWell.com, October 2022

Directions

Zest 1 grapefruit to get 1 1/4 teaspoons zest; reserve the zest in a medium bowl. Using a knife, remove and discard the peel and pith from both grapefruits. Working over a small saucepan, slice the grapefruits into segments, squeezing the juice into the pan and transferring the segments to a plate. Stir 1 teaspoon honey into the grapefruit juice; bring to a simmer over medium-low heat. Simmer, stirring occasionally, until warmed through, about 3 minutes. Remove from heat. Stir in the reserved grapefruit segments; cover and set aside.Photographer: Jen Causey, Prop Stylist: Christina Daley, Food Stylist: Emily Nabors HallAdd buttermilk, applesauce, egg and the remaining 4 teaspoons honey to the reserved grapefruit zest in the medium bowl, whisking just until combined. Whisk in buckwheat flour, baking powder, baking soda and salt; let stand for 5 minutes.Photographer: Jen Causey, Prop Stylist: Christina Daley, Food Stylist: Emily Nabors HallWhile the batter stands, heat a large nonstick skillet over medium heat. Coat with cooking spray and dollop about 1/4 cup batter per pancake into the skillet (about 3 pancakes per batch). Cook until the edges are dry and bubbles form on the surface, 90 seconds to 2 minutes. Flip and cook until golden brown, about 30 seconds. Repeat the process with cooking spray and the remaining pancake batter, reducing heat as needed if the pancakes are browning too quickly.Photographer: Jen Causey, Prop Stylist: Christina Daley, Food Stylist: Emily Nabors HallDivide the pancakes among 4 plates. Top with the grapefruit syrup.Photographer: Jen Causey, Prop Stylist: Christina Daley, Food Stylist: Emily Nabors HallTipBuckwheat flour is made from whole-grain buckwheat. This rich, gluten-free flour comes in light and dark versions. The darker flour has a bolder, nuttier flavor. Find it in the baking aisle of your supermarket.

Zest 1 grapefruit to get 1 1/4 teaspoons zest; reserve the zest in a medium bowl. Using a knife, remove and discard the peel and pith from both grapefruits. Working over a small saucepan, slice the grapefruits into segments, squeezing the juice into the pan and transferring the segments to a plate. Stir 1 teaspoon honey into the grapefruit juice; bring to a simmer over medium-low heat. Simmer, stirring occasionally, until warmed through, about 3 minutes. Remove from heat. Stir in the reserved grapefruit segments; cover and set aside.

grapefruit segments in a saucepan

Add buttermilk, applesauce, egg and the remaining 4 teaspoons honey to the reserved grapefruit zest in the medium bowl, whisking just until combined. Whisk in buckwheat flour, baking powder, baking soda and salt; let stand for 5 minutes.

buckwheat pancake batter in a bowl

While the batter stands, heat a large nonstick skillet over medium heat. Coat with cooking spray and dollop about 1/4 cup batter per pancake into the skillet (about 3 pancakes per batch). Cook until the edges are dry and bubbles form on the surface, 90 seconds to 2 minutes. Flip and cook until golden brown, about 30 seconds. Repeat the process with cooking spray and the remaining pancake batter, reducing heat as needed if the pancakes are browning too quickly.

pancakes on an electric griddle, 3 cooked, 2 half cooked

Divide the pancakes among 4 plates. Top with the grapefruit syrup.

Tip

Buckwheat flour is made from whole-grain buckwheat. This rich, gluten-free flour comes in light and dark versions. The darker flour has a bolder, nuttier flavor. Find it in the baking aisle of your supermarket.

Originally appeared: EatingWell.com, October 2022

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Nutrition Facts(per serving)287Calories6gFat50gCarbs11gProtein

Nutrition Facts(per serving)

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.