Prep 10 mins
Cook 10 mins
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!
- 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
- 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.
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.
These are very good and easy to make. Love the addition of the whole wheat and buckwheat with the white flour. Thanks for sharing!
This was great. I have made buckwheat pancakes in the past but they are usually too dense and gummy. This was the first time I tried with the two wheat flours. I only used 1/4 cup of sugar which was plenty for us. Next time I will use honey since I think it goes well with buckwheat.