Buckwheat Pancakes

Ingredients

• Wheat flour

  Whole-grain

  ½ cup or 60g

• Buckwheat flour

  Whole-groat

  ¼ cup or 30g

• Wheat flour

  White, all-purpose, enriched, unbleached

  ¼ cup or 31g

• Oatmeal

  Cereals, Quaker, dry rolled oats

  ¼ cup or 20g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  1 tbsp or 14g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  1 cup or 244g

• Canola oil

  3 tbsp or 42g

• Honey

  2 tbsp or 42g

• Egg

  Whole, fresh eggs

  1 extra large or 56g

Directions

1. In a large bowl, combine the wheat flour, buckwheat flour, all-purpose flour, oats, and baking powder.
2. Add the milk, canola oil, honey, and egg to the dry ingredients and mix until well combined.
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. Cook until browned on both sides and cooked through.
5. Serve the pancakes hot and enjoy.