Healthy Millet And Buckwheat Waffles Or Pancakes Recipes

HEALTHY MILLET AND BUCKWHEAT WAFFLES OR PANCAKES

Healthy Millet and Buckwheat Waffles or Pancakes image

Courtesy of www.rwood.com - Rebecca Wood - these waffles are divine. A nice way to make healthier waffles!

Provided by Living la vida a be

Categories Breads

Time 35m

Yield 4 5 inch waffles, 4 serving(s)

Number Of Ingredients 10

Ingredients

1 cup millet
1 cup buckwheat groats
1/4 cup coconut, shredded, unsweetened
1 egg (optional)
2 tablespoons butter (ghee or coconut oil)
2 tablespoons honey or 2 tablespoons blackstrap molasses
1 tablespoon orange zest
2 teaspoons cinnamon
1/2 teaspoon sea salt
1/4 cup sunflower seeds

Steps:

Place the millet and buckwheat in 1 ½ cups water in a medium bowl, loosely cover and let stand on the counter overnight (or at least 5 hours).
Drain, rinse and place the soaked grains in a blender (not a Vita-Mixer which makes the batter too fine and, therefore, more dense). With a spatula or clean fingers, level the grains. Add enough fresh water to just reach the top of the grains. Add coconut, egg, butter, honey, orange zest, cinnamon and salt. Process into a thick batter. Some millet will remain whole and this provides crunch. Pour the batter onto a hot waffle iron, sprinkle the top with sunflower seeds, close and bake according to the manufacturer's directions. Serve hot with your favorite toppings.
Note: Substitute whole oats for the buckwheat. Or substitute pecans or walnuts for the sunflower seeds. Do not add fruit to this waffle as fruit makes it too heavy and acidic and therefore hard to digest.

Nutrition Facts : Calories 401.3, Fat 16.1, SaturatedFat 7.6, Cholesterol 15.3, Sodium 338.8, Carbohydrate 57.7, Fiber 8, Sugar 9.7, Protein 9.5

LOW FAT BUCKWHEAT PANCAKES

Low Fat Buckwheat Pancakes image

This recipe has a bit of a convoluted history! It was originally posted by a poster who left, and then was put up for "adoption." Since I'd made it before and loved it, I took it on as my own! I did change a few things when I made it; I had some apples to use up, so I cored nd sliced them and when I poured the batter on the griddle, I arranged the apple slices decoratively on top. That way, when I flipped the pancake, the slices got cooked into the pancake. It was yummy and added even more fiber and vitamins! Anyway, here's the original poster's description: Healthy pancakes to get you going in the morning. They aren't very sweet, so add some sugar or honey if you like your pancakes sweet. I like to eat these topped with plain yogurt and a bit of syrup. Freezes well.

Provided by spatchcock

Categories Breakfast

Time 15m

Yield 6 large pancakes

Number Of Ingredients 8

Ingredients

1/2 cup buckwheat flour
1/2 cup whole wheat flour
1/2 tablespoon baking powder
1/2 teaspoon cinnamon (I prefer without) (optional)
1/2 teaspoon vanilla
1 egg white, beaten
1/4 cup unsweetened applesauce
1 cup water

Steps:

Mix together dry ingredients.
Add liquids and combine, mixing as little as possible.
Do not overmix.
Fry in hot nonstick frying pan, turning once.

BUTTERMILK BUCKWHEAT PANCAKES

Buttermilk Buckwheat Pancakes image

This buckwheat pancake recipe uses buckwheat flour instead of the wheat-based variety. The light and tender buckwheat pancakes offer a nutty flavor and hearty texture. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Breakfast Brunch

Time 25m

Yield 8 pancakes.

Number Of Ingredients 12

Ingredients

1 cup buckwheat flour
2 tablespoons brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 large egg, room temperature
1 cup buttermilk
1 tablespoon butter, melted
Maple syrup, optional

Steps:

Combine first 8 ingredients. Whisk the egg, buttermilk and butter; stir into dry ingredients just until moistened. , Preheat a lightly greased griddle over medium heat. Pour batter by 1/4 cupfuls onto griddle; turn when bubbles on top begin to pop. Cook until second side is golden brown. If desired, serve with syrup and additional butter.

Nutrition Facts : Calories 195 calories, Fat 6g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 667mg sodium, Carbohydrate 31g carbohydrate (11g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic exchanges

HEALTHY PANCAKES AND WAFFLES

Healthy Pancakes and Waffles image

This recipe for healthy pancakes and waffles from the March/April 2007 issue of Blueprint magazine is a smart and tasty option for breakfast.

Provided by Martha Stewart

Categories Pancake Recipes

Number Of Ingredients 6

Ingredients

Nonstick cooking spray
2 cups Light Bisquick mix
1 cup milk
2 omega-3 fortified large eggs
1/4 cup wheat germ
Blueberry Topping for Pancakes and Waffles

Steps:

Heat a griddle, skillet, or waffle iron over medium-high heat; spray with cooking spray.
In a large bowl, mix together Bisquick, milk, eggs, and wheat germ until well combined.
For pancakes, working in batches, place 1/4 cup of batter on griddle and cook until bubbles form on the surface of pancakes, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more.
For waffles, ladle about 1/3 cup batter onto each section of the waffle grid; spread batter almost to the edges. Close lid and cook 3 to 5 minutes, or until no steam emerges from waffle iron. Serve waffles or pancakes immediately with blueberry topping.

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