Buckwheat Pancakes

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• Servings: 6
• 2 egg whites
• 1 tablespoon canola oil
• 1/2 cup nonfat milk
• 1/2 cup all-purpose flour (plain)
• 1/2 cup buckwheat flour
• 1 tablespoon baking powder
• 1 tablespoon sugar
• 1/2 cup sparkling water
• 3 cups fresh strawberries, sliced

Recipe

• 1 in a small bowl, whisk together the egg whites, canola oil and milk.
• 2 in another bowl, combine the flours, baking powder and sugar.
• 3 add the egg mixture and the sparkling water and stir until slightly moistened.
• 4 place a nonstick frying pan or griddle over medium heat.
• 5 when a drop of water sizzles as it hits the pan, spoon 1/2 cup pancake batter into the pan.
• 6 cook until the top surface of the pancake is covered with bubbles and the edges are lightly browned, about 2 minutes.
• 7 turn and cook until the bottom is well-browned and the pancake is cooked through, 1 to 2 minutes longer.
• 8 repeat with the remaining pancake batter.
• 9 transfer the pancakes to individual plates.
• 10 top each with 1/2 cup sliced strawberries and serve immediately.