Buckwheat & Flax Pancakes


3/4 c. whole-wheat flour
1/2 c. buckwheat flour
2 t. aluminum-free baking powder
2 T. Pure Florida Crystals sugar
1 T. flaxseed
1/2 t. salt
3/4 t. cinnamon
1 t. pure vanilla
2 T. canola oil
1 1/4 c. soy milk


Mix all dry ingredients in a small bowl.
Slowly add wet ingredients; stir until mixed well.
Pour batter in five-inch circles onto skillet sprayed with non-stick cooking spray. When bubbles appear on the top of pancake, flip over with spatula. Brown other side; remove from pan.
Serve hot with your favorite topping.

Yield: Six five-inch pancakes.

Nutritional Information:

Per serving: calories: 173; fat: 6.5 grams; saturated fat: 0.6 grams; sodium: 572 milligrams; carbohydrates: 25.7 grams; dietary fiber: 3.4 grams; protein: 4.5 grams.

The Micheff Sisters

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