Buckwheat Pancake

By Miriam Castanho-Bollinger


3/4 c Buckwheat flour
1/4 c Tapioca flour
1 tsp baking powder
1 egg replacement
1 tbsp maple syrup
3 tbsp goat’s yogurt or silk tofu
2 tbsp fruit preserve (blueberry, raspberry, strawberry)
1/2 tsp vanilla
1/4 tsp salt
1 c water.

Mix dry ingredients well. Set aside. Combine all wet ingredients and add to dry mix. Mix it all very well. Cook in a hot griddle as you would any pancake. Bon appetit.

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