Buckwheat Pancakes

by Kevin

SERVINGS

12 scale / convert

INGREDIENTS

1 cup buckwheat flour
1 cup wholewheat flour
1 tbsp. EnerG egg replacer
1 tbsp. baking powder
1 tsp. vanilla
1 tsp. cinnamon (optional)
1/2 cup applesauce
2 cups water (can add a bit more if you like thinner cakes)

INSTRUCTIONS

Mix all dry ingredients until evenly blended. In large bowl (or a wide-mouth jar) add liquids and mix (or shake) as little as possible to make batter. Small lumps are OK, they'll disappear in cooking. Overmixing will make pancakes flat and heavy.

CHEF COMMENTS

I spray a 1/2 second of Pam on a non-stick griddle and then wipe surface with a folded paper towel. Wipe again with same paper for each new batch.

TAGS

breakfast, main courses, pancakes add tags

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