Buckwheat Pancake recipe

[Guest guest]

Here is my buckwheat pancake recipe. We had them again tonight and

everyone (including my son's therapist) loved them:

 

Buckwheat Pancakes

 

Serves 3-4

 

 

Dry Ingredients:

 

1.5 cups white buckwheat flour

1 teaspoon baking soda

1 teaspoon cream of tartar

1/2 tsp salt

 

Wet ingredients:

 

1.5 cups milk substitute (I use Vance's Dairy Free)

3 tablespoons Earth Balance margarine – warm it to liquify.

 

 

Directions:

 

Preheat a nonstick large skillet to medium high. (I have found that

the skillet makes a difference – use the best nonstick skillet you

can find)

 

Combine all ingredients in a food processor and blend well for one

minute. Batter should be fairly thick, but pour thickly from a spoon.

 

Drop by spoonfuls on the skillet. Cook until tops are bubbly and

bottoms are golden brown. Turn and cook until slightly brown.

 

I found white buckwheat flour at my local healthfood store; it's

ditributed by a company called Ilene's Bakery in Ohio. It makes

great pancakes, much better than regular buckwheat flour.