Recipe by dojemi
Missing your morning pancakes? Try a healthy alternative that's just as tasty and easy to make. Approved for Phase 2 and beyond. Makes 4 servings of 3 pancakes per person (12 pancakes). From The South Beach Diet on line site.
Top Review by tecrz
I liked these healthy pancakes. I was just looking for a regular buckwheat pancake recipe and found this one and thought to try it. They were relatively fluffy for using whole wheat flour. I added some cinnamon and nutmeg. A very good alternative to their refined cousins. The only thing preventing a five star rating was that only myself and my daughter would eat them. My husband said they tasted like sawdust (ouch!) and my son said they were "a little bit not good", his nice way of telling me he doesn't like them. But my husband is not very health conscious and rarely appreciates whole grains, so don't take his word for it! I liked them! I think I will try replacing some of the water with either buttermilk or soured milk next time. I may even have to cave and use white flour to get everyone to eat them. Oh well, I tried!
- 1 cup buckwheat flour
- 1 cup whole wheat flour
- 1 egg, beaten
- 1 tablespoon baking powder
- 2 cups water
- 1⁄2 cup unsweetened applesauce
- 1 teaspoon vanilla extract
Directions See How It's Made
- 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.
- Heat a large nonstick skillet coated with cooking spray over medium heat.
- Working in batches, pour the batter into the pan and cook for 2 to 3 minutes, or until the bottom is browned.
- Turn and cook for 1 to 2 minutes longer, or until golden brown.
- Remove to a plate and keep warm.