Recipe by KellyMac6
These are the pancakes that I grew up with. My dad would make them on cold Sunday mornings when we wanted an excuse not to go anywhere. These pancakes are light and fluffy and very flavorful. I make them with skim milk, splenda, and oil instead of butter so they are lighter and better for you. Ingredients listed are for a triple batch, which feeds about 6 people. I hope you enjoy them!
Top Review by Queen Roachie
Yum! I've never made anything with buckwheat flour, but wanted to try waffles since buckwheat doesn't spike my blood sugar as bad as traditional flours. I used all whole grain flour for the white and wheat, cut the sugar in half (using bulk stevia), and used unsweetened applesauce rather than oil. This made just shy of a dozen large tasty waffles. Thanks for sharing.
- 1 1⁄2 cups white flour
- 1 cup buckwheat flour
- 1⁄2 cup whole wheat flour
- 6 tablespoons sugar (splenda)
- 2 tablespoons baking powder
- 4 egg whites
- 1 whole egg
- 2 1⁄2 cups milk (skim)
- 6 tablespoons canola oil
Directions See How It's Made
- Mix dry ingredients (flours, sugar, and baking powder) in a larger bowl.
- In a separate bowl beat eggs and egg whites with a fork.
- Add milk, and oil to egg mixture and mix together.
- Add egg mixture to the dry ingredients.
- Mix together until blended but do not over mix to avoid making pancakes gummy.
- Cook on skillet over medium heat.