Buckwheat Pancakes
(or waffles)

1 C buckwheat flour
1 C whole wheat flour
1 t vanilla
1 t cinnamon
1 T baking powder
1 T EnerG egg replacer, whipped into 4 T water
1 C water
¼ C unsweetened applesauce (optional)
½ C raisins (optional)

Combine dry ingredients. Add water and applesauce and mix gently until blended with most (but not all) lumps gone. Do not overmix. Add water to thin the batter if needed.

Heat a non-stick griddle or pan to about 350° F. (or until a drop of water dances on the surface), optionally put a drop or two of oil in the pan and then with a paper towel, wipe evenly on the entire cooking surface. Spoon batter on griddle. Turn the pancakes when no more bubbles appear on top or when slightly brown on bottom.

4 large servings, each: Calories 254, Fat 0.5 g. [2% cff], Carbohydrate 50.6 g., Protein 10.8 g.

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©2000 Dr. Neal Pinckney Healing Heart Foundation