Buckwheat Pancakes

Ingredients:

• 1 cup buckwheat flour
• 1 cup whole wheat flour
• 1 egg, beaten
• 1 tbsp baking powder
• 2 cup water
• 1/2 cup unsweetened applesauce
• 1 tsp vanilla extract

Makes 12 pancakes

1. In a medium bowl, thoroughly combine the buckwheat flour, whole wheat flour, egg and baking powder, mixing until evenly blended. Add the water, applesauce and vanilla extract, and stir until only small lumps remain.
2. Heat a large skillet coated with cooking spray over medium heat. Working in batches, pour the batter into the pan and cook for 2-3 minutes, or until the bottom is browned. Turn and cook for 1-2 minutes, or until golden brown. Removed to a plate and keep warm. Repeatto make a total of 12 pancakes.

WW POINTS VALUE:  1 pt (per pancake)

 

Note: This recipe appears in the South Beach Diet Cookbook. Sometimes breakfast for dinner is what you need. I have cooked different variations of pancakes and these pancakes were delicious. The texture was perfect because of the 2 wheat flours and the applesauce. These pancakes are a blank canvass but you  can put any topping on these pancakes such as maple syrup, butter or even cooked fruit of your choice and they will be delicious but the toppings cut affect the point value. I highly recommend making these pancakes for a company brunch along with a buffet of fruit toppings because these pancakes are so chewy and moist people will be talking about them for days. Plus, they won't know those pancakes were healthy for them.