I use all whole wheat if I have no buckwheat and lemon rind if I have no oranges.
3/4 cup buckwheat flour (use whole wheat if no buckwheat)
1 cup whole wheat flour
1/4 cup rolled oats
1/4 cup walnuts or pecans, finely chopped
1 Tablespoon Flaxseed meal (flax seeds ground)
1 Tablespoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon almond extract
1 Tablespoon orange zest (or lemon)
1/2 cup unsweetened applesauce
2 cups water
Maple Syrup
Mix all dry ingredients in a medium bowl until evenly blended. Add liquids and mix as little as possible to make batter. Small lumps are okay, they’ll disappear in cooking. Over-mixing will make pancakes flat and heavy. Spoon the batter onto a hot, nonstick griddle. Yields about 12 medium pancakes.
The secrets to a fluffy pancake:
1) Combine your wet ingredients together first (almond extract, applesauce and water).
2) When you add wet to dry, just barely stir at all. Enough to get the dry stuff wet, and the floury stuff off the sides of the bowl. That’s it.
3) Make sure the griddle is hot enough. It should sizzle when you add the batter.
4) When you cook them, flip them when you see that the bubbles are staying open and not filling back in with batter. Don’t wait any longer, otherwise they’ll be too set up to “spring” when the other side cooks.
Anne’s favorite syrup:
Dump frozen strawberries in a bowl, cover with a plate and microwave for 2 minutes. Stop and smoosh the strawberries with a fork. Then microwave several more minutes until it’s a bit runny and steaming hot. Pour generously over pancakes. We have also been known to LOVE real maple syrup on pancakes, as well as unsweetened applesauce.
recipe found here
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