“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”
READY IN:
25mins
SERVES:
3
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large bowl combine the whole wheat flour, buckwheat flour, sugar, baking powder, cinnamon, and salt.
  2. In a smaller bowl, slightly beat egg, whisk in milk, and oil.
  3. Add egg mixture to flour mixture, stirring just until mixed.
  4. 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.
  5. Makes about 10 small pancakes.

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