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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Serve these pancakes with the Vanilla-Maple Syrup. Ingredients:
2/3 cup buckwheat flour |
1/2 cup all-purpose flour |
1 teaspoon baking powder |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
1/8 teaspoon ground nutmeg |
3/4 cup plain fat-free yogurt |
1/4 cup honey |
1/4 cup fat-free milk |
2 tablespoons vegetable oil |
3/4 teaspoon vanilla extract |
3 large eggs, lightly beaten |
Directions:
1. Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and next 4 ingredients (flours through nutmeg) in a large bowl. Combine yogurt and remaining ingredients; add to flour mixture, stirring until smooth.
2. Spoon about 1/4 cup batter onto a hot nonstick griddle or a large nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked.
3. Note: Store any leftover buckwheat flour in your refrigerator or freezer; whole-grain flours will spoil quickly at room temperature.
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