Buckwheat Blender Pancakes
Ingredients
- 1 1/2 cups buckwheat flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1 cup nonfat milk
- 3/4 cup low fat cottage cheese
- 1 egg
- 2 tbsp pure maple syrup
- 1 tbsp olive oil
- Maple syrup, for serving
Method
In a blender, combine the buckwheat flour, baking soda, baking powder, cinnamon and salt. Pulse briefly to combine.
Add the milk, cottage cheese, egg, maple syrup and olive oil.
Blend until the mixture is just combined, scraping down the sides as needed. Do not overmix.
Do not allow the batter to sit too long before cooking, otherwise it will thicken significantly. If this happens, blend in additional milk to achieve desired texture.
Preheat a cast-iron skillet or nonstick skillet over medium heat. Alternatively, preheat an electric griddle to 375 degrees F. If using a nonstick skillet, lightly coat the skillet with cooking spray.
Using 3 tablespoons per pancake (just less than a ¼ cup measuring cup), scoop the batter into the skillet, a few pancakes at a time. When the pancakes start to bubble on top, flip them over and cook until the pancakes are cooked all the way through.
Repeat with the remaining batter. Serve the pancakes with maple syrup.
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Recipe Info
Tip: Buckwheat flour can be found in the baking aisle of most grocery stores, and all of the other ingredients are ones you likely have stored in your fridge and pantry.