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Recipe Servings: 10, 4-inch pancakes Description: Delicious and quick pancakes that can be made with or without egg to avoid that allergy. Allergens: Corn, Fructose, Fruit/vegetable, Grain, Grape, Sufites, Sugar Ingredient List:

Qty	Name
3/4 cup	buckwheat flour
1 tsp	baking powder
dash	salt
3 TBsp	grape juice
3 TBsp	water
1 TBsp	vegetable oil

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Instructions: Optional Ingredients:
1 TBsp honey
1 egg

1. Stir flour, baking powder, and salt together in medium mixing bowl.
2. Mix juice, water, oil, and honey together in a nonmetal measuring cup (or small bowl). If honey is used, heat mixture from in microwave for ~30s (to soften honey). Mix well.
3. If egg is to be used, add egg to liquid ingredients.

4. Combine liquid into flour ingredient bowl and mix well.
5. If batter is too stiff (likely if egg was not used), add 2-3TBsp more water.

6. Pour onto medium hot griddle in 4-inch diameter pancakes.
7. Cook until lightly browned. Buckwheat flour burns quickly, so watch closely.
Member Feedback: adriennecooks said on October 7th, 2007 07:10 AM :
These might be the best pancakes ever!! DELICIOUS!!

dukeaholic21 said on March 5th, 2008 05:14 PM :
These are amazing! I love buckwheat cakes. Watch out for boxed mixes...I know Aunt Jemima buckwheat mix contains wheat ingredients (Bad experience)!

kehringjk said on July 9th, 2008 11:56 AM :
I have dark colored grape juice on hand...is that ok to use?


Miscellaneous: Created: June 24th, 2007
Last Updated: June 24th, 2007
Source of Recipe: Food Allergy Cookbook
Filed Under: Breakfast




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