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Buckwheat Pancakes

Yield: Serves 4. Each serving 3 pancakes.



1-1/4 cups white whole-wheat flour
1/4 cup buckwheat flour
1 tsp sugar
2 tsp baking powder
1/4 tsp pinch ground cinnamon
1/4 cup egg substitute
1 cup skim milk
2 Tbsp vegetable oil
1 tsp vanilla extract

Place all dry ingredients in medium-sized mixing bowl. Add wet ingredients and mix well.

Spray a large nonstick skillet lightly with vegetable cooking oil and heat over medium heat.

Spoon batter into pan to make 4 small pancakes. Flip them over when they start to bubble, and brown evenly on both sides. Repeat until all batter is used.