Buckwheat Pancakes


1 cup water
1/8 t. salt
1 t. oil
1/4 apple
1/2 cup buckwheat flour
3/4 cup oats
egg replacer to equal 1 egg
nonstick cooking spray


Blend the first four ingredients until the apple is well blended. On low speed, add the last three ingredients, increasing the blender speed as necessary until the ingredients are blended smooth. Fry in a nonstick skillet with nonstick cooking spray until the pancakes are cooked to a desired golden brown and dry. Yield: Approximately 8 to 10 4-inch pancakes.

Nutritional Information:

Serving size: One 4-inch pancake; Calories: protein: 3 grams; carbohydrate: 13 grams; fat: 2 grams; fiber: 2 grams; sodium: 42 milligrams; cholesterol: 27 milligrams.

Kathryn Holm accepted the opportunity to practice dietetics in Guam following her graduation from the School of Allied Health Professions, Loma Linda University, where she was a student of Dr. Georgia E. Hodgkin's.

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