Project Description

Buckwheat Pancake Mix

375g

ORGRAN Buckwheat Pancake Mix is a wholesome and nutritious pancake mix that the whole family will enjoy.

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Buckwheat Flour (49%), Tapioca Starch, Rice Flour, Maize Starch, Raising Agents: Monocalcium Phosphate, Sodium Bicarbonate, Calcium Carbonate. Potato Starch, Acidity Regulator: Citric Acid. Vegetable Gum (Stabiliser): Methylcellulose
Serving size: 37.5g
Energy Calories (kcal) per 100g 342
Energy Calories (kcal) per serving 128
Energy Kilojoules (KJ) per 100g 1432
Energy Kilojoules (KJ) per serving 537
Protein (g) per 100g 7
Protein (g) per serving 2.6
Carbohydrate (g) per 100g 68.9
Carbohydrate (g) per serving 25.8
Carbohydrate (% Daily Value) 9
Sugars (g) per 100g 1.6
Sugars (g) per serving 0.6
Starch (g) per 100g 67.3
Starch (g) per serving 25.2
Fat (g) per 100g 1.8
Fat (g) per serving 0.7
Fat (% Daily Value) 1
Saturated fat (g) per 100g 0.3
Saturated fat (g) per serving 0.1
Saturated fat (% Daily Value) 0
Trans fat (g) per serving 0
Fibre (g) per 100g 5.2
Fibre (g) per serving 2
Fibre (% Daily Value) 8
Sodium (mg) per 100g 496
Sodium (mg) per serving 186
Sodium (%Daily Value) 8
Gluten (g) per 100g 0
Gluten (g) per serving 0
Calcium (mg) per 100g 0
Calcium (mg) per serving 0
Vitamin A (%Daily Value) 0
Vitamin C (%Daily Value) 0
Iron (%Daily Value) 5
Calcium (%Daily Value) 2

Buckwheat & Coconut Pancakes


  • Prep Time: 10m
  • Cook Time: 20m
  • Serves: 12

Ingredients

  • 1 x 375 packet Orgran Buckwheat Pancake Mix
  • 1/4 cup coconut flour
  • 1/4 cup desiccated coconut
  • 3 eggs
  • soft butter or monounsaturated margarine
  • 1 x 375g can coconut flavoured evaporated milk
  • 3 tablespoons maple syrup
  • 1/4 teaspoon bicarbonate of soda
  • 1 tablespoon lemon juice
  • 1 teaspoon finely grated lemon rind
  • 3 tablespoons canola oil
  • 1/2 teaspoon vanilla

Method

  • 1. Place all the ingredients into the bowl of an electric blender. Blend until ingredients are well combined.
  • 2. If using an electric pancake cooker, cook pancakes according to the manufacturer’s instructions. If using an electric frypan, heat to 160°C (325°F). (Point No 5-6 on a dial of 1-10.) Pan will cook pancakes more evenly if it is seasoned first. This is done by melting 1 teaspoon of butter in pan. Spread butter over base of pan. Heat until butter is golden brown. Using paper towel, wipe butter from pan.
  • 3. Spray pan with cooking spray.
  • 4. Place 2 tablespoons of mixture into pan for each pancake.
  • 5. Cook until bubbles appear on the surface. Turn and cook on reverse side until golden brown.
  • 6. Place plastic wrap over a fine wire rack. When cooked, remove pancakes from frypan and place onto wire rack. Cover with plastic wrap to prevent drying out.
  • Tip - Pancakes can be cooked in an electric pancake cooker. Follow the manufacturer’s instructions for cooking.