Buckwheat Pancakes

Ingredients:

• 1 cup buttermilk
• 1 egg
• 1 egg white
• 4 tbsp. applesauce
• 1/2 tsp. vanilla extract
• 1/2 tsp. lemon juice
• 1/2 cup all-purpose flour
• 1/2 cup buckwheat flour
• 2 tsp. granulated sugar
• 1/2 tsp. salt
• 1 1/2 tsp. baking soda
• nonstick cooking spray

Makes 6 Servings

1. Preheat griddle over medium heat.
2. Combine buttermilk, egg, egg white, applesauce, vanilla and zest in a bowl. Mix well.
3. In another bowl, combine flours, sugar, salt and baking soda. Mix well.
4. Gently incorporate the wet ingredients into the dry ingredients. Mix just enough to combine. Overmixing will make the pancakes tough.
5. Lightly spray the pancakes griddle. Pour 1/4 cupfuls of pancake batter on the griddle, 1/4 inch thick. Cook until golden brown and  the edges start to set.Flip and cook on the other side.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the New Sonoma Diet Cookbook. Who does not love pancakes or waffles once in a while?  You can make these pancakes into waffles and they will taste just as delicious and waffles are a much easier cleanup than pancakes. These treats are light, fluffy and are easy to prepare. These treats are also gluten-free due to the buckwheat flour. I highly recommend adding a touch of ground cinnamon because cinnamon in pancakes or waffles adds a touch more flavor and tastes better. I also highly recommend adding a fruity flavor such as blueberries, raspberries, strawberries, blackberries, bananas, apples, peaches, etc. for a more fruity taste. Forget going to Waffle House, come to Katie's House for really good pancakes and waffles.