Sunday Morning Buckwheat Pancakes

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  • 1 cup buckwheat flour
  • 2 tsp. baking powder
  • 1/4 tsp. stevia extract
  • 1 tsp. cinnamon
  • 1 egg white, beaten
  • 1 cup rice milk
  • 1 tsp. pure vanilla extract


  1. Combine the dry ingredients in a big bowl. In a separate bowl, combine the egg, milk, oil and vanilla. Add to the dry ingredients and mix well. In a nonstick skillet or griddle, use 1/4 cup batter for each pancake. Cook about 2 minutes or until little bubbles start to pop on the top. Flip and cook for another minute or two or until brown.
  2. Makes 8 medium-sized pancakes. Double the recipe for a crowd.
  3. Vegans or those avoiding eggs can use an egg substitute like Ener-G in place of the egg and it works just fine.
  4. You can also adapt these for Phase 3. Just use a whole egg, almond milk and add 2 tablespoons of grapeseed oil — your pancakes will brown up a bit better.

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