1/3 cup buckwheat flour
1/4 cup whole-wheat flour
3 tablespoons wheat germ
2 teaspoons baking powder
Dash of salt
1 egg. beaten
1 teaspoon honey
1/2 cup buttermilk
1/4 cup apple juice
Canola oil cooking spray
Makes 8 3-inch round pancakes
Combine the dry ingredients
(top 4 ingredients) thoroughly and set aside.
Combine the liquids and whip vigorously with a fork until thoroughly blended. Add the liquids to the flours and stir to
moisten to make a lumpy batter. Do not over mix; the lumps will disappear as the pancakes cook.
Spray a griddle or a large skillet with canola oil, then heat over
medium heat until hot.
Spoon 2 large tablespoons of batter into the center of the griddle and, in a swirling motion, lift the griddle to distribute the batter into a slightly larger pancake. Turn the pancakes when bubbles form.
Repeat to use up the remaining batter.
Serve with pureed fruit,
yogurt and honey topping.
Calories per serving (with topping): 170
Percentage of calories from fat 12%
Cholesterol 68 mg
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