Tasty Tuesday-Buckwheat Pancakes
Buckwheat Pancakes Yield: 8 pancakes
½ cup buckwheat flour
1 cup barley flour
2 teaspoons baking powder
½-1 Tablespoon carob powder, sifted
½ teaspoon salt
2 Tablespoons oil
2 Tablespoons maple syrup, optional
1 cup unsweetened plant-based milk
½ cup water
1 teaspoon vanilla extract
Prepare and preheat griddle to 350°F.
Combine dry ingredients in a medium mixing bowl.
Make a well in dry ingredients.
Add wet ingredients to well in dry ingredients and mix just enough to evenly combine and moisten batter.
Spoon ½-cup batter onto griddle and repeat until griddle is full. Brown on both sides.
Enjoy and Bon Appétit!
Hints: These pancakes may require a longer, lower heat cooking time than traditional pancakes. If cakes are doughy in the center, try reducing heat and cooking longer. I prefer to use a griddle (350°F) because egg-free pancakes need to get to the heat as fast as possible after being mixed. I can get all eight cakes on my griddle at the same time and the pancakes are light and fluffy. Can be frozen but may dry out a little.
Variations: Gluten-Free Buckwheat Pancakes: use gluten-free all-purpose flour in place of barley flour.
Nutritional Facts per pancake:
Fat 2 g
Cholesterol 0 mg
Sodium 169 mg
Carbohydrates 21 g
Fiber 3 g
Protein 3 g
Vitamin D 0 mcg
Calcium 68 mg
Iron 1 mg
Potassium 238 mg
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