Low Fat Buckwheat Pancakes

These delicious pancakes are wheat and gluten free for those with food intolerances. I am not sure where I found this recipe but have been making them for years. Try making extras and keeping them wrapped in the refrigerator or freezer. Pop them in the toaster when you want a quick breakfast without the muss and fuss.


Low-Fat Buckwheat Pancakes

1 large ripe banana
4 egg whites or 2 whole organic eggs
1/2 cup buckwheat flour
1/2 tsp baking powder
1/2 cup milk, soy or rice milk
1/4 tsp cinnamon
1 tsp vanilla extract
1/2 cup blueberries, optional
1/4 tsp sea salt, optional
1 Tbsp carob powder, optional
1 Tbsp dried coconut, optional

With a fork, mash the banana lightly. Add the eggs, flour, baking powder, milk, cinnamon and vanilla. Fold in the blueberries. Cook pancakes in a lightly oiled pan. Turn when edges become brown and the pancake is pock-marked. Serve with extra banana, blueberries, a light drizzle of maple syrup. Makes 4.