Top these tender buckwheat pancakes with fresh fruit, unsweetened preserves, applesauce, or non-fat yogurt. In the early days of the crepe, white flour was expensive, reserved only for royalty. The "commoners" traditionally made their savory crepes with buckwheat.
1/2 cup non fat yogurt
1/2 cup non fat milk
1 teaspoon pure vanilla extract
1/4 cup buckwheat flour
1/2 cup rolled oats
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1 egg white
1 tablespoon apple juice concentrate
Mix the yogurt and milk with the vanilla. In a separate bowl, combine the buckwheat flour and rolled oats with the baking soda and powder. Fold all of these ingredients together. Beat the egg white until it is stiff, then gently fold into the other ingredients.
Pour onto a very hot nonstick skillet or one that has been lightly coated with vegetable oil spray. Turn the pancakes when the edges have browned and bubbles have formed on the top. Cook another minute or so until done.
Recipe makes 4 servings.
Serving size: 3 pancakes
Calories: 103; Total Fat: 0.8g; Saturated Fat: 0.2g; Cholesterol: 1mg
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