Buckwheat Pancakes

Very "crunchy", but really good! Especially with fresh No Sugar Added Raspberry Syrup... Yummy!


1 cup Bob's Red Mill Creamy Buckwheat cereal
1 cup buttermilk

1/4 cup whole wheat flour
1/4 cup all-purpose flour
1 teaspoon sugar or artificial sweetener
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1 egg
1 Tablespoon oil
1 teaspoon vanilla
1-2 Tablespoons additional buttermilk if needed

The night before: combine buckwheat cereal and buttermilk, cover and store in fridge overnight.

Stir together flours, sugar (or sweetener), baking soda, baking powder, and salt.

Add egg, oil and vanilla to buckwheat mixture; stir into dry ingredients. If batter is too thick, add the additional amounts of buttermilk.

Fry pancakes on a lightly greased griddle or skillet. When bubbles appear and top gets "dull" looking, turn the pancakes to cook the second side. If they're getting very brown on the first side before the bubbles have time to appear, the griddle is too hot, so turn the heat down and cook them a little slower.

Makes about 8 pancakes.