Buckwheat Spice Pancakes

Spiced with cardamom and cinnamon I serve these with maple syrup and sprinkle with toasted pecan pieces.

• Ready In: 15 mins
• Serves: 3
• Yields: 2 pancakes

Ingredients

• 1⁄2 cup all-purpose flour
• 1⁄2 cup buckwheat flour
• 1  tablespoon sugar
• 2  teaspoons baking powder
• 3⁄4 teaspoon ground cardamom
• 1  teaspoon cinnamon
• 1⁄4 teaspoon salt
• 1  cup skim milk
• 1  tablespoon  vegetable oil
• 1  large egg

Directions

1. Combine first 7 ingredients in a large bowl, stir to blend.
2. Combine milk, oil, and egg stir into flour.
3. Spoon about 1/3 cup batter for each pancake onto a hot greased nonstick griddle or nonstick skillet.
4. Turn pancakes when the tops are covered with bubbles and the edges are dry.