So Good for You Buckwheat Pancakes


"While trying to get my cholesterol under control, I was forced to invent healthy, delicious recipes that wouldn't make me feel deprived. Here is one of my favorites. Serve with fresh fruit and real maple syrup for a feel-good breakfast."


5 servings yields about 10 buckwheat pancakes
Serving size has been adjusted!

Original recipe yields 5 servings



  • Prep

  • Cook

  1. In medium bowl, combine soy milk and vinegar. Allow to sour for 5-7 minutes.
  2. In another bowl, combine flour, sugar, baking soda, baking powder, milled flax seed, and salt.
  3. Add whisked egg whites to soured milk. Slowly stir the melted butter substitute into the soured milk mixture.
  4. Combine the dry and wet ingredients, folding gently just until incorporated (do not overmix).
  5. Heat a griddle to 375 degrees. Spray griddle with Pam cooking spray. Pour 1/4 cup of batter onto the griddle and cook until pancakes are lightly browned on bottom. Flip and cook until done.
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Leftover pancakes can be placed in a single layer on a baking sheet and placed in freezer. When frozen, remove from sheet and place in a freezer bag. Place pancake on microwave safe plate and ...