Friday, October 15, 2010

PANCAKES


if you had a choice between two equally delicious and fluffy pancakes, one full of fiber, good carbs and nutrients and the other, containing almost no nutritional value, which would you choose?

with the right ingredients and technique, we all have this choice at home

Buckwheat Pancakes

dry ingredients:
-3/4 cup whole wheat flour
-3/4 cup buckwheat flour
-1 1/2 tsp baking powder
-1/2 tsp baking soda
-1/4 tsp salt

wet ingredients:
-1 cup rice milk (plain or vanilla)
-3/4 cup water
-2 tsp lemon juice
-1 tsp real vanilla extract
-2 eggs
-2 tbl canola or extra virgin olive oil

-butter for pan
-fruit of your choice (chopped) for topping
-pinch of sugar
-1 tsp lemon juice

1- whisk dry ingredients in medium sized bowl
2- whisk wet ingredients in separate medium sized bowl
3- gradually pour wet into dry, whisking just until combined
4- heat non-stick pan or griddle on a medium/low flame
5- pour enough batter into pan until pancake is desired size
6- flip pancake once

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