Note This recipe makes 10 to 12 pancakes. You can cut recipe in half or freeze any uneaten pancakes for an “on the fly” breakfast down the road.  Serve with Fresh Fruit (sliced Strawberries are terrific) and real Maple Syrup.

Preparation Time 20 minutes

Difficulty Easy

Ingredients
•    1.5 Cups Buckwheat Flour
•    1.5 tsp Baking Powder
•    ½ tsp Baking Soda
•    3 Tbsp Flax Meal
•    ¼ tsp Sea Salt
•    1 Egg plus 1 Egg white, lightly beaten
•    1 Cup Plain Yogurt (nonfat or lowfat; made from any milk)
•    1 Cup Milk (any type)
•    1 tsp vanilla extract
•    1 Tbsp  Agave Nectar or Grade B Maple Syrup
•    Cooking Spray

Preparation
In a large bowl, whisk together Buckwheat Flour, Baking Flour, Baking Soda, Flax Meal and Sea Salt.  In a medium bowl, beat Egg and Egg white until frothy. Whisk in Yogurt, Milk, Vanilla Extract and Agave Nectar or Maple Syrup.
Coat griddle or skillet (preferable non stick) lightly with cooking spray.  Preheat griddle on medium heat and lower to medium-low heat. Combine the egg/milk mixture with flour mixture into large bowl.  Stir just enough to incorporate—batter will have lumps!  If you overmix the batter, the pancakes will be tough. Ladle 3-4 oz batter (about ¼ Cup) onto cooking surface.  Cook until bubbles formed on top of pancake just start to pop (about 1:15-1:30 minutes) Flip with Spatula and cook on other side until golden brown for about the same length of time.  You can hold pancakes in a warm oven (200-225 degrees) while you cook the rest.