Buckwheat Pancakes

Ingredients

• Wheat flour

  Whole-grain

  ³⁄₁₆ cup or 24g

• Buckwheat flour

  Whole-groat

  ⅛ cup or 12g

• Wheat flour

  White, all-purpose, enriched, unbleached

  ⅛ cup or 13g

• Oatmeal

  Cereals, Quaker, dry rolled oats

  ⅛ cup or 8g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  ⅜ tbsp or 6g

• Lowfat milk

  Fluid, 1% milkfat, with added vitamin a and vitamin d

  ⅜ cup or 98g

• Canola oil

  1 ³⁄₁₆ tbsp or 17g

• Honey

  ¹³⁄₁₆ tbsp or 17g

• Egg

  Whole, fresh eggs

  ⅜ extra large or 22g

Directions

1. In a large bowl, stir together the wheat flour, buckwheat flour, all-purpose flour, oats, and baking powder.
2. Stir in the milk, oil, honey, and egg.
3. Heat a lightly oiled griddle or frying pan over medium heat.
4. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
5. Brown on both sides until cooked through and serve hot. Enjoy!