Buckwheat-Cinnamon Pancakes



6 servings



1/2 cup all-purpose flour
1/2 cup buckwheat flour
1 tbsp. sugar
2 tsp. baking powder
3/4 tsp. ground cinnamon
1/4 tsp. salt
1 cup skim milk
1 tbsp. vegetable oil
1 lg. egg


Combine first 6 ingredients in a large bowl; stir well. Combine milk, oil, and egg; stir well. Add to flour mixture, stirring until smooth. Spoon about 1/3 cup batter for each pancake onto a hot nonstick griddle or nonstick skillet. Turn pancakes when the tops are covered with bubbles and the edges look cooked.

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