Buckwheat Pancakes

Ingredients

¾ cups light or dark buckwheat flour

1 tsp baking powder

Dash salt

3 tbsp prune juice, other juice or milk substitute

3 tbsp water

1 tbsp vegetable oil

1 tbsp honey or other sweetener (optional)

1 egg (optional)

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Directions

1. Stir flour, baking powder, and salt together in a medium mixing bowl. Mix juice, water, oil, and honey together in a nonmetal

measuring cup or small bowl.

2. Heat in microwave briefly (about 30 seconds) to soften honey (unless it is omitted), and mix well.

3. Add egg to liquid ingredients. Mix liquid ingredients and pour into the flour mixture. Mix well, using a whisk if necessary. If the batter is too stiff, add a little more liquid. If egg is omitted, 2 to 3 tbsp more liquid may be needed).

4. Pour by spoonfuls onto medium hot griddle, making small 4-inch pancakes. Buckwheat flour browns quickly, so make sure the griddle is not too hot. 

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Variation: You can soften the taste of dark buckwheat flour by using ½ dark buckwheat flour and ¼ cup amaranth flour.

Also in Breakfasts