Chocolate Gingerbread

Ingredients:

• 3/4 cup buckwheat flour
• 1/2 cup tapioca starch
• 1/4 cup unsweetened cocoa powder
• 2 tsp. ground ginger
• 1 1/2 tsp. baking powder
• 1 tsp. ground cinnamon
• 1/2 tsp. baking soda
• 1/4 tsp. ground cloves
• 1/4 tsp. salt
• 1/2 cup unsweetened applesauce
• 1/4 cup canola oil
• 1 cup light molasses
• 1 large egg

Makes 12 (1 piece) Servings

1. Preheat oven to 375 F. Spray an 8-inch square baking pan with nonstick spray. Line pan with foil or parchment paper allowing foil to overhang rim by 2 inches on two opposite sides. Spray with nonstick spray.
2. Whisk together buckwheat flour, tapioca starch, cocoa, ginger, baking powder, cinnamon, baking soda, cloves, and salt in a medium bowl. Stir together brown sugar, buttermilk, applesauce, oil, molasses, and egg in a large bowl. Stir buckwheat-flour mixture into applesauce mixture until combined well.
3. Pour batter into prepared pan and smooth top. bake until toothpick inserted into center comes out with few moist crumbs clinging, about 30 minutes. Let cool completely in pan on wire rack. Use foil as handles, lift cake from pan. Cut gingerbread into 4  strips then cut each strip crosswise into thirds, making a total of 12 pieces.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. You can have your chocolate and gingerbread too at the holidays. This treat is the perfect combination and it's gluten free too. If you don't have applesauce on hand, use 1/2 cup shredded Granny Smith apple and it will taste just as good.

Gingerbread Muffins

Ingredients:

• 3/4 cup buckwheat flour
• 1/4 cup coconut flour
• 1/4 cup sorghum flour
• 1/4 cup flaxseed meal
• 2 tsp. gluten-free baking powder
• 2 tsp. ground cinnamon
• 2 tsp. ground ginger
• 1/4 tsp. ground allspice
• 1/2 tsp. salt
• 1/3 cup 1 % milk
• 1/4 cup unsweetened applesauce
• 3 tbsp. extra-virgin olive oil
• 1 large egg
• 1/4 cup monk fruit no-calorie sweetener (baking formula)
• 2 tbsp. agave nectar
• 1/2 tsp. vanilla extract

Makes 12 Servings (1 muffin per serving)

1. Preheat the oven to 400 F. Lightly spray a standard 12-cup muffin tin with olive oil.
2. In a medium bowl, whisk together buckwheat flour, coconut flour, sorghum flour, flaxseed meal, baking powder, cinnamon, ginger, allspice, and salt.
3. In a large bowl, with an electric mixer at low speed, beat together the milk, applesauce, oil, egg, monk fruit sweetener, agave nectar, and vanilla. With the mixer running, gradually add the dry ingredients to the wet ingredients and beat until well combined.
4. Divide the batter evenly among the muffin cups. Bake until a toothpick inserted in the center of a muffin comes out clean, 19-22 minutes. Serve warm or at room  temperature.

WW POINTS VALUE: 2 pts.

Note: This recipe appears in the South Beach Diet Gluten Solutions Cookbook. These treats make a nice holiday treat for breakfast, brunch or even on the go. They do taste like gingerbread and they aren't your typical muffins. The applesauce adds a nice sweetness to it and you won't miss the sugar. Leave these for Rudolph and the reindeer this Christmas. They'll need them for all the energy.



Peanut Butter-Banana Pancakes

Ingredients:

• 1 3/4 cup 100% buckwheat flour
• 1/4 cup coconut flour
• 2 tsp. monk fruit natural no-calorie sweetener (baking formula)
• 1 tsp. baking soda
• 1/2 tsp. ground cinnamon
• 1/4 tsp. salt
• 2 cups + 2 tbsp. fat-free milk
• 1 large egg
• 1 tbsp. all-natural peanut butter
• 1 tbsp. extra-virgin olive oil
• 1 tsp. pure vanilla extract
• olive oil cooking spray
• 2 medium bananas, thinly sliced

Makes 12 Pancakes (2 pancakes per serving)

1. In a large bowl, combine the buckwheat flour, coconut flour, monk fruit sweetener, baking soda, cinnamon, and salt. Mix thoroughly.
2. In a separate bowl, whisk together milk, egg, peanut butter, oil, and vanilla. Add the wet ingredients to the dry and mix well with olive oil and heat over medium heat.
3. Lightly spray a large skillet with olive oil and heat over medium heat.
4. For each pancake, pour 1/4 cup batter into the skillet. Place 3 slices of banana on each pancake. Cook until small bubbles form near the middle of the pancake and it is golden brown on the underside (take a peek), 1-2 minutes. Flip and cook until golden brown on he other side, another 1-2 minutes. Repeat until no batter remains (it should yield 12 pancakes).

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the South Beach Diet Gluten Solutions Cookbook. These waffles can be made in 30 minutes or less and will be enjoyed by family and friends every day of the week. The combination of peanut butter and bananas is not only heavenly delicious but all packed with fiber and protein. You can use almond butter, crunchy or smooth peanut putter and even cashew butter in this recipe and your pancakes will still be good. You can even make these as waffles and they'll taste just as good and will be easier to put away in the freezer. Plus, the waffles will come out beautiful in the waffle iron and the texture will be just as fluffy. The great thing about these waffles us that there is no granular sugar in these treats. If you don't want to go completely gluten-free, use whole wheat or all-purpose flour in place of the buckwheat flour and use baking powder in place of the monk-fruit sweetener. You won't need to add sugar-free syrup or other toppings because the bananas are moist and naturally sweet.

Buckwheat-Applesauce Griddle Cakes

Ingredients:

• 1 large egg
• 1 large egg white
• 1 cup plain low-fat yogurt
• 1/2 cup unsweetened applesauce
• 1 1 /2 tbsp. canola oil
• 1 tbsp. pure maple syrup
• 3/4 cup whole-wheat flour
• 1/2 cup buckwheat flour
• 2 tsp. baking powder
• 1/2 tsp. salt

Makes 6 Servings (3 griddle cakes per serving)

1. Beat the egg, egg white, yogurt, applesauce, oil and maple syrup in a small bowl. Whisk together the whole wheat flour, buckwheat flour, baking powder, and salt in a large bowl. Add the yogurt mixture to the flour mixture, stirring until just combined.
2. Spray a large griddle or skillet with nonstick spray and set over medium heat. Pour 1/4 cupfuls of the batter onto the griddle. Cook  until bubbles appear and the edges of the griddle cakes look dry, about 2 minutes. Turn and cook until browned, 2-3 minutes longer. Repeat with the remaining batter to make a total of 12 griddle cakes.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW in 20 Minutes Cookbook. You can enjoy these quick and easy treats for breakfast, lunch or dinner. The only sugar you'll find in these pancakes can be found in the unsweetened applesauce. If you don't have access to applesauce, a whole apple, cored, peeled and shredded mixed in with the wet ingredients will work just as well. You can even make these griddle cakes into waffles and they will be just as delicious. I highly recommend adding a teaspoon of ground cinnamon and a half a teaspoon of ground nutmeg for more flavorful griddle cakes/waffles.

 

Buckwheat Pancakes

Ingredients:

• 1 cup buttermilk
• 1 egg
• 1 egg white
• 4 tbsp. applesauce
• 1/2 tsp. vanilla extract
• 1/2 tsp. lemon juice
• 1/2 cup all-purpose flour
• 1/2 cup buckwheat flour
• 2 tsp. granulated sugar
• 1/2 tsp. salt
• 1 1/2 tsp. baking soda
• nonstick cooking spray

Makes 6 Servings

1. Preheat griddle over medium heat.
2. Combine buttermilk, egg, egg white, applesauce, vanilla and zest in a bowl. Mix well.
3. In another bowl, combine flours, sugar, salt and baking soda. Mix well.
4. Gently incorporate the wet ingredients into the dry ingredients. Mix just enough to combine. Overmixing will make the pancakes tough.
5. Lightly spray the pancakes griddle. Pour 1/4 cupfuls of pancake batter on the griddle, 1/4 inch thick. Cook until golden brown and  the edges start to set.Flip and cook on the other side.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the New Sonoma Diet Cookbook. Who does not love pancakes or waffles once in a while?  You can make these pancakes into waffles and they will taste just as delicious and waffles are a much easier cleanup than pancakes. These treats are light, fluffy and are easy to prepare. These treats are also gluten-free due to the buckwheat flour. I highly recommend adding a touch of ground cinnamon because cinnamon in pancakes or waffles adds a touch more flavor and tastes better. I also highly recommend adding a fruity flavor such as blueberries, raspberries, strawberries, blackberries, bananas, apples, peaches, etc. for a more fruity taste. Forget going to Waffle House, come to Katie's House for really good pancakes and waffles.

Buckwheat Pancakes

Ingredients:

• 1 cup buckwheat flour
• 1 cup whole wheat flour
• 1 egg, beaten
• 1 tbsp baking powder
• 2 cup water
• 1/2 cup unsweetened applesauce
• 1 tsp vanilla extract

Makes 12 pancakes

1. In a medium bowl, thoroughly combine the buckwheat flour, whole wheat flour, egg and baking powder, mixing until evenly blended. Add the water, applesauce and vanilla extract, and stir until only small lumps remain.
2. Heat a large skillet coated with cooking spray over medium heat. Working in batches, pour the batter into the pan and cook for 2-3 minutes, or until the bottom is browned. Turn and cook for 1-2 minutes, or until golden brown. Removed to a plate and keep warm. Repeatto make a total of 12 pancakes.

WW POINTS VALUE:  1 pt (per pancake)

 

Note: This recipe appears in the South Beach Diet Cookbook. Sometimes breakfast for dinner is what you need. I have cooked different variations of pancakes and these pancakes were delicious. The texture was perfect because of the 2 wheat flours and the applesauce. These pancakes are a blank canvass but you  can put any topping on these pancakes such as maple syrup, butter or even cooked fruit of your choice and they will be delicious but the toppings cut affect the point value. I highly recommend making these pancakes for a company brunch along with a buffet of fruit toppings because these pancakes are so chewy and moist people will be talking about them for days. Plus, they won't know those pancakes were healthy for them.



Warm Buckwheat Crepes with Mixed Berries

Ingredients:

• 3 tbsp buckwheat flour
• 2 tbsp all-purpose flour
• 1/4 cup skim milk
• 1 large egg
• 2 tsp canola oil
• 1 tbsp + 1 1/2 tsp warm water
• 1/2 tsp granular sugar substitute
• 1/8 tsp ground cinnamon
• 1/8 tsp grated lemon zest
• pinch of salt
• 1 1/2 cups mixed frozen mixed berries, thawed

Makes 6 Crepes

1. Puree Buckwheat and all-purpose flours, milk, egg, water, sugar substitute, cinnamon, zest and a pinch of salt in a blender until smooth, about 1 minute. Set aside for 15 minutes. Meanwhile, place berries in a small saucepan and cook over medium-low heat until gently bubbling and warmed through. Remove from heat an cover pan to keep warm.
2. Lightly coat a skillet with cooking spray and heat over medium heat. Add 2 tablespoons of the batter, tilting the pan so that the batter forms an even, thin layer. Cook until bubbles form and edges begin to brown, about 1 minute. Using a spatula, carefully flip the crepe over and cook until golden on the bottom, about 1 minute. Transfer crepe, golden side down, to a plate. Repeat with remaining batter, coating the pan with cooking spray after each crepe. Stack crepes as you go.
3. To serve, place 1 crepe, golden side down, on a plate. Place 2 tablespoons of berries in the center and roll crepe around berries. Spoon 2 more tablespoons of berries and some juices over the top. Repeat with the remaining crepes. Serve warm or at room temperature.
   

WW POINTS VALUE: 1 pt (per crepe)

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. Who doesn't love crepes once in a while? I've made fruit-flavored crepes in the past and they have always turned out delicous. I made buckwheat pancakes a while back and they were delicious. These buckwheat crepes were delicious with the warm mixed berries. You can have these crepes for breakfast, lunch, dinner, brunch or dessert. You can also add sour cream, cottage or riccotta cheese or plain yogurt with these crepes but may effect the point value. Crepes can be made up to 3 days in advance and stored, tightly wrapped in a single pile in the refrigerator. Just gently reheat the crepes in a microwave on low for 15 seconds or in a warm oven and serve.
 

Blueberry Buckwheat Pancakes

Ingredients:

• 1/2 cup buckwheat flour
• 1/2 cup whole-grain pastry flour
• 2 tsp granular sugar substitute
• 1 tsp baking soda
• pinch of salt
• 1 cup 1% or fat-free buttermilk
• 2 large eggs, lightly beaten
• 1/4 cup trans-fat-free margarine, melted
• 1 1/4 cup blueberries

Makes 4 Servings (4 pancakes per serving)

1. Heat oven to 200 F.
2. Combine buckwheat flour, pastry flour, sugar substitute, baking soda and salt in a mixing bowl. Combine buttermilk, eggs and margarine in another mixing bowl. Add wet mixture to dry mixture and stir just until combines well, being careful not to overmix. Stir in blueberries.
3. Heat griddle over medium heat until hot enough to cause drops of water to scatter over the surface, about3 minutes; lightly coat with cooking spray. Spoon batter onto griddle to form 3-inch rounds; cook until golden on both sides, 2-3 minutes per side. Transfer to a heatproof platter and place in the oven to keep warm until ready to serve.

WW POINTS VALUE: 5 pts

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. Sometimes you're craving a guilty breakfast pleasure for dinner and it hits the spot. Who does not love pancakes? Buttermilk is the key to making pancakes light, fluffy and moist. This was the first time I used buckwheat in my culinary adventure and I must say I was impressed. Buckwheat gave these pancakes a delicious toasted flavor. Buckwehat is also high in fiber but not actually a wheat; it's actually an herb that is milled into a flour when used to makes soba noodles and used in pancake mixes as well. Buckwheat does not contain gluten so it's great for people who are allergic to wheat. Don't forget to top your pancakes with some sugar-free pancake syrup or fat-free margarine.