COOKTIME: 25mins


I’m posting this mainly for those of you on Zaar who can’t eat gluten…but these healthy and delicious pancakes can be enjoyed by anyone! From Light and Tasty’s June/July 2005 issue.


1 Cup buckwheat flour

2 Tablespoons brown sugar

1 Teaspoon baking powder

1/2 Teaspoon baking soda

1/2 Teaspoon salt

1/8 Teaspoon cinnamon

1/8 Teaspoon nutmeg

1/8 Teaspoon clove

1 Egg

1 Cup low-fat buttermilk

1 Tablespoon butter, melted


Combine dry ingredients in large bowl.

Whisk remaining ingredients together; stir into dry mixture just until moistened.

Pour batter by ¼ cupfuls onto a hot nonstick griddle coated with nonstick cooking spray.

Turn when bubbles form on top of pancakes; cook until second side is golden brown.