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Buckwheat Pancakes


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

Serves 4


  1. Combine the dry ingredients (top 4 ingredients) thoroughly and set aside. 

  2. 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.

  3. Spray a griddle or a large skillet with canola oil, then heat over medium heat until hot.

  4. 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. 

  5. Repeat to use up the remaining batter. 

  6. Serve with pureed fruit, yogurt and honey topping.

Nutrition Information

Calories per serving (with topping): 170
Percentage of calories from fat 12%
Protein 12%
Carbohydrates 73%
Cholesterol 68 mg 

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