Buckwheat Pancakes
- Reviews 1
Ready In: 20 mins
Serves: 6
Ingredients
- 2 egg whites
- 1 tablespoon canola oil
- 1⁄2 cup nonfat milk
- 1⁄2 cup all-purpose flour (plain)
- 1⁄2 cup buckwheat flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1⁄2 cup sparkling water
- 3 cups fresh strawberries, sliced
Directions
- In a small bowl, whisk together the egg whites, canola oil and milk.
- In another bowl, combine the flours, baking powder and sugar.
- Add the egg white mixture and the sparkling water and stir until slightly moistened.
- Place a nonstick frying pan or griddle over medium heat.
- When a drop of water sizzles as it hits the pan, spoon 1/2 cup pancake batter into the pan.
- Cook until the top surface of the pancake is covered with bubbles and the edges are lightly browned, about 2 minutes.
- Turn and cook until the bottom is well-browned and the pancake is cooked through, 1 to 2 minutes longer.
- Repeat with the remaining pancake batter.
- Transfer the pancakes to individual plates.
- Top each with 1/2 cup sliced strawberries and serve immediately.
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