Orange Spice Buckwheat Pancakes
A delicious, spice-infused, gluten-free breakfast treat
Servings: 2
Calories: 253kcal
Ingredients
- 1 medium navel orange
- ½ cup buckwheat flour
- ½ teaspoon cardamom or substitute
- ¼ teaspoon baking soda
- ½ teaspoon baking powder
- ½ cup plain kefir
- ¼ cup plain Greek yogurt nonfat or lowfat
- 1 large egg
- ½ teaspoon orange extract
- 1 tablespoon maple syrup optional
- maple syrup, Greek yogurt, chopped walnuts optional for topping
Instructions
- Zest the orange and set it aside.
- With a sharp paring knife, slice the two ends off of the orange and then slice off any remaining peel. Slice each segment from between the membranes, to segment the orange. If desired, reserve the juice and stir it into some maple syrup for topping. Set the orange segments aside.
- In a mixing bowl, combine the buckwheat flour, 1 tablespoon of the orange zest, cardamom (or other spice if using), baking powder, and baking soda.
- In another bowl, combine the kefir, yogurt, egg, orange extract, and maple syrup (if using) and whisk well to combine.
- Add the wet ingredients to the dry ingredients and stir until the batter is smooth.
- Heat a nonstick skillet or griddle over medium heat. Test to see if it's hot enough by dropping a drop of water onto the pan. When it sizzles, the pan is ready.
- Pour the batter into the pan to make four 6-inch pancakes.
- Top each portion with half of the orange segments and a drizzle of maple syrup or a scoop of yogurt if desired. Mix any remaining zest into the maple syrup or yogurt.
Nutrition
Calories: 253kcal | Carbohydrates: 42g | Protein: 12g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 102mg | Sodium: 218mg | Potassium: 488mg | Fiber: 5g | Sugar: 17g | Vitamin A: 432IU | Vitamin C: 41mg | Calcium: 215mg | Iron: 2mg