BUCKWHEAT CINNAMON PANCAKES
These pancakes are still fluffy like all wheat pancakes, the only thing different is their color. The cinnamon adds a nice touch that fits very well with maple syrup or pumpkin butter. These would probably also be very good with the addition of a chopped apple into the batter. From Cooking Light magazine
Provided by LUv 2 BaKE
Categories Breakfast
Time 25m
Yield 3 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl combine the whole wheat flour, buckwheat flour, sugar, baking powder, cinnamon, and salt.
- In a smaller bowl, slightly beat egg, whisk in milk, and oil.
- Add egg mixture to flour mixture, stirring just until mixed.
- Spoon about 1/4 cup of batter onto a greased hot skillet or griddle; turn pancakes when tops are covered with bubbles and edges look cooked.
- Makes about 10 small pancakes.
Nutrition Facts : Calories 225.5, Fat 4.4, SaturatedFat 1.1, Cholesterol 72.1, Sodium 317.1, Carbohydrate 38.7, Fiber 4.8, Sugar 4.9, Protein 10.6
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