Prep 10 mins
Cook 20 mins
- 1 cup buckwheat flour
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- egg substitute (to equal 2 eggs)
- 1⁄2 cup applesauce
- 2 -2 1⁄2 cups water
- In a large bowl, stir together the flours, baking powder, and cinnamon until evenly blended.
- Add the vanilla, egg replacer, apple sauce, and water.
- Stir until"just mixed".
- Portion out about 3/4 to 1 cup of batter onto hot non-stick pan or lightly oiled frying pan and cover with a lid.
- Let sit on medium heat until the center starts to bubble and become sturdy.
- Flip pancake over and cook on other side until golden brown.
- Repeat process until all the batter is gone.
I had some trouble with these. I think that the recipe is supposed to be more like a recipe for ployes (Arcadian buckwheat crepes). I thought the batter looked plenty thin for pancakes after adding 1 cup water, but I decided to be true to the recipe and add the 2 called for. This resulted in a thin batter and thin pancakes. I wanted pancakes though, not crepes- I added about 1/2+ cup kamut flour, which worked out fine. If I were to make this recipe again, I would make it with only half the water, because it really makes the pancakes too thin. I love the light flavor the applesauce gives these. I used real eggs instead of egg substitute. Next time I might substitute milk or soymilk for the water too, for a bit of extra richness. I used half cinnamon and half Baking Spice - copy cat Pampered chef Cinnamon Plus (#45672), which was good. After adding the extra flour these turned out well and I served with real maple syrup. Thanks for posting, I think this is a good recipe, but it needs a bit of tinkering to provide good buckwheat pancakes.
These are great! For the flour, I used 2/3 cup unbleached all-purpose, 2/3 cup buckwheat, and 2/3 cup whole wheat. I used ensure and water instead of just water, and I put chopped fruit in some of the pancakes. Definitely make again!
I love this recipe. I made a few changes though; ie: I put in a tablespoon of Splenda and use half milk and water. Oh and I added a cut up apple one time which was a very nice change. I still have trouble mixing it too much, like I do all pancake recipes. I can't bear to see lumps in the batter! but it turns out a little too chewy. Other than that it tastes great. Thanks for the recipe...signed,Judy