Ingredients:
1 3/4 cups rice milk
1 1/4 cups buckwheat flour
1 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cups buckwheat flour
1 teaspoon baking powder
1/4 teaspoon salt
Recipe:
1. Place all ingredients in a food processor or blender and blend until smooth. Allow to stand for 20 minutes.
2. Blend mixture once again just before using.
3. Pour 3 tablespoons of mixture into a hot non-stick pan sprayed with cooking spray.
4. When top is bubbly turn to other side.
5. Lay each pancake on a piece of kitchen paper - do not place on top of each other as they will go soggy.
2. Blend mixture once again just before using.
3. Pour 3 tablespoons of mixture into a hot non-stick pan sprayed with cooking spray.
4. When top is bubbly turn to other side.
5. Lay each pancake on a piece of kitchen paper - do not place on top of each other as they will go soggy.
Serves:
8
Notes:
Serve pancakes for breakfast with a fruit filling, or as crepes for light lunch or evening meal with mashed vegetables or spreads. Crepes can also be served as a carbohydrate dessert with sweet fillings and Nonfat Whipped Cream.