Buckwheat pancakes with a berry sauce.Buckwheat and Flax Buttermilk Pancakes with Berry Sauce
¾ C Buckwheat flour
¼ C ground flaxseed
1 tsp baking powder
1 tsp baking soda
2 Tbsp sugar
½ tsp salt
1 egg
1 C buttermilk
1 Tbsp canola oil
1. Preheat griddle or large skillet. Spray with non-stick pan spray.
2. Mix dry ingredients together. In separate bowl, whip egg, canola oil, and buttermilk together. Add dry ingredients and mix until blended.
3. Pour ¼ cup batter for each pancake onto hot griddle. Cook 1-11/2 minutes, turning edges look cooked and bubbles begin to break on surface. Flip pancakes and cook 1-11/2 minute on second side or until golden brown. Makes 10-12 four inch pancakes.
Berry Sauce
1 pkg frozen berry mix
Vanilla or plain yogurt
Sugar to sweeten (optional)
