These pancakes deliver a heartier, more intense flavor than your traditional pancakes. Try adding sliced bananas or berries to the batter for a sweeter pancake!
Serves: 2Hands-on: 25 minutesTotal: 25 minutesDifficulty: Easy
- 1 cup whole-wheat flour
- ½ cup buckwheat flour
- 1½ tsp. baking powder
- 2 egg whites
- ¼ cup apple juice concentrate
- 1¼–1½ cups skim milk or milk substitute
- Sift flours and baking powder together in a medium bowl. In another medium bowl, combine egg whites, apple juice concentrate, and 1¼ cups milk. Add milk mixture to dry ingredients; mix well, but do not overmix. Add remaining milk if necessary to reach desired consistency.
- Treat a griddle pan with nonstick spray, or use a large nonstick skillet. Heat over medium heat. Ladle the batter onto the hot pan with a ¼-cup measuring scoop, and cook for 2–3 minutes. When bubbles appear on the surface of the pancake, flip and cook for 2 minutes or until browned. Repeat until all pancake batter is used.