1 large egg, beaten
1/3 c buckwheat flour
1/2 t baking powder
1/8 t salt
1/4 c soy milk
1/8 c olive oil
Beat egg with a fork in a small mixing bowl. Sift buckwheat flour, baking powder and salt into the bowl. Add soy milk and olive oil. Mix with a fork until dry ingredients are moist. Heat frying pan on medium high stove. Spray with non-stick cooking spray (butter or olive oil flavored). Spoon batter into pan, making 2 pancakes. Turn pancakes over when under side is brown. (They will not form bubbles as wheat pancakes do.) Serve with sugar-free syrup or all-fruit jam or jelly. Serves 1 for main course or 2 for side dish.
May use regular milk rather than soy milk.
May substitute other oils for the olive oil. Olive oil is the healthiest cooking oil.
May use unbleached flour or Cornell Formula instead of buckwheat flour. Do not overmix because they contain gluten and the pancake may become tough.
Add fruit. Try blueberries or finely chopped apple and a few raisins.
For a lighter pancake, separate the egg. Beat the egg yolk and white separately. Add the dry ingredients to the yolk and fold the beaten egg white into this mixture using a whisk. The baking powder may be eliminated if the egg is separated this way, but the pancake will not be as light as if both the baking powder and separated egg are used.
Make a thinner batter by adding a littly more soy milk. Roll the pancakes around cooked fruit compote or fresh blueberries or strawberries. Serve with sour cream, whipped cream or whipped topping.