Ingredients

The following ingredients have 9 Servings
  • 1 1/2 cups buckwheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup nonfat milk
  • 3/4 cup low fat cottage cheese
  • 1 egg
  • 2 tablespoons pure maple syrup
  • 1 tablespoon olive oil
  • pure maple syrup (for serving)

Instruction

  • 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.