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Best Buckwheat Pancakes

Reviewed: Mar. 3, 2012
Hi! I made this recipe today, I substituted several of the ingredients and I really liked how they turned out and tasted. For the Buttermilk I used 1-1/2 cups 2% milk and a half cup of plain soymilk and I added 2 T. apple cider vinegar and I let it sit for five mins. to become the buttermilk version. I also, used Almond Meal Flour in place of the all purpose flour and I had to add an extra 1/2 cup of buckwheat flour using the four serving calculations. I used Earth Balance spread in place of the butter in the frying pan. I also used coconut spread in place of the butter in the batter. I used organic coconut sugar in place of the sugar. I only added 1/4 t. of salt since the coconut spread tastes salty. This is the first time for me using these substitutes in baking. Delicous!! I am on an Organic kick and very healthly eating kick. The four servings made a lot of pancakes, I am freezing the rest of the made pancakes.
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