Made from unroasted buckwheat groats, buckwheat flour lends pancakes a rich, nutty flavor. White flour keeps them tender and light like a pancake should be, and baking powder provides the cakes with a nice lift. Top them with strawberries or blueberries and a sprinkle of powdered sugar, and you’ll have a whole-grain breakfast that’s yummy and filling.
1¾ cups Homemade Rice Milk or unsweetened store-bought rice milk
2 teaspoons white vinegar
1 cup buckwheat flour
½ cup all-purpose flour
1 tablespoon sugar
2 teaspoons Phosphorus-Free Baking Powder
1 large egg
1 teaspoon vanilla extract
2 tablespoons butter, for the skillet
1 In a small bowl, combine the rice milk and vinegar. Let sit for 5 minutes.
2 Meanwhile, in a large bowl, mix the buckwheat flour and all-purpose flour. Add the sugar and baking powder, stirring to blend.
3 Add the egg and vanilla to the rice milk and stir to blend. Add the wet ingredients to the dry, and stir until just mixed.
4 In a large skillet over medium heat, melt 1½ teaspoons of butter. Use a ¼-cup measuring cup to scoop the batter into the skillet. Cook for 2 to 3 minutes, until small bubbles form on the surface of the pancakes. Flip and cook on the opposite side for 1 to 2 minutes.
5 Transfer the pancakes to a serving platter, and in batches, continue cooking the remaining batter in the skillet, adding more butter as needed.
Lower sodium tip: There are several low-sodium and no-sodium baking powders on the market, but they can be hard to find in grocery stores. If you need to lower your sodium further, purchase low-sodium or no-sodium baking powder online.
Per Serving Calories: 264; Total Fat: 9g; Saturated Fat: 3g; Cholesterol: 58mg; Carbohydrates: 39g; Fiber: 3g; Protein: 7g; Phosphorus: 147mg; Potassium: 399mg; Sodium: 232mg