Buckwheat Cinnamon Pancakes |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 3 |
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These pancakes are still fluffy like all wheat pancakes, the only thing different is their color. The cinnamon adds a nice touch that fits very well with maple syrup or pumpkin butter. These would probably also be very good with the addition of a chopped apple into the batter. From Cooking Light magazine Ingredients:
1/2 cup whole wheat flour |
1/2 cup buckwheat flour |
1 tablespoon sugar |
2 teaspoons baking powder |
3/4 teaspoon cinnamon |
1/4 teaspoon salt (optional) |
1 cup skim milk |
1 teaspoon vegetable oil |
1 large egg |
Directions:
1. In a large bowl combine the whole wheat flour, buckwheat flour, sugar, baking powder, cinnamon, and salt.
2. In a smaller bowl, slightly beat egg, whisk in milk, and oil.
3. Add egg mixture to flour mixture, stirring just until mixed.
4. Spoon about 1/4 cup of batter onto a greased hot skillet or griddle; turn pancakes when tops are covered with bubbles and edges look cooked.
5. Makes about 10 small pancakes.
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