Butter tart-like muffins without the calories. Variations with rum or butterscotch flavoring are delicious.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 10 mins |
| Total Time: | 35 mins |
| Servings: | 5 |
| Yield: | 5 servings |
Ingredients
- 1 cup buckwheat groats
- 1 ½ cups boiling water
- 1 cup spelt flour
- ½ cup unsweetened shredded coconut
- 2 teaspoons baking powder
- 1 cup soy milk
- 1 egg
- 2 tablespoons oil
- 2 tablespoons honey (Optional)
- cooking spray
Instructions
- Place buckwheat groats in a bowl. Pour boiling water over groats and set aside for groats to absorb water, about 10 minutes. Retain water if it doesn’t all absorb.
- Heat a skillet over medium heat.
- Whisk flour, coconut, and baking powder together in a separate bowl. Beat milk, egg, oil, and honey together in a third bowl. Stir buckwheat groats mixture and flour mixture into milk mixture until just combined.
- Spray skillet with cooking spray. Pour batter, 1/4 to 1/3 cup per pancake, into heated skillet. Cook until bubbles form and the edges are dry, about 2 minutes. Flip and cook until browned on the other side, 2 more minutes. Repeat with remaining batter.
Nutrition Facts
| Calories | 373 kcal |
| Carbohydrate | 54 g |
| Cholesterol | 33 mg |
| Dietary Fiber | 6 g |
| Protein | 11 g |
| Saturated Fat | 7 g |
| Sodium | 239 mg |
| Sugars | 11 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
These are very unique. The buckwheat was still very hard after 10 minutes so I drained it (reserving the water) and resoaked them for another ten minutes in boiling water. This helped, even though they are still crunchy after cooking them in the batter. I used buckwheat flour instead of spelt in order to keep it gluten free. I did not add the honey, drizzling over the pancakes instead. I also added some blueberries to the batter. Thank you for the recipe.