Buckwheat Whole Wheat Pancake Mix and Buckwheat Buttermilk Pancakes

Buckwheat Pancake mix:
7 1/2c whole-wheat flour
5 c buckwheat flour
1 c brown sugar or Splenda
1/4c baking powder
1 tbsp baking soda
1 tsp kosher salt

Pancakes:
1/2c Buckwheat Pancake mix
1 c low-fat buttermilk (see below)
1 tsp EVO oil
1 tsp vanilla extract
1/4c egg substitute or 1 egg


To prepare the pancake mix: Spoon flours into dry measuring cups, and level with a knife. Combine flours and next 4 ingredients (flours through salt) in a large bowl. Store in an airtight container until ready to use.

To prepare the pancake batter: Put the milk, egg, salt,vanilla extract, and oil into a blender and blend thoroughly for 15 - 30 seconds. Then add the Buckwheat Pancake mix and blend again for 15 - 30 seconds. If possible, let the batter stand to allow the mixture to settle before cooking. Add more or less Pancake Mix for the consistency you like. Remember, the looser the batter, the happier the pancake. Pour about 1/4 cup batter for each pancake onto a hot nonstick griddle or nonstick skillet. Turn the pancakes when the tops are covered with bubbles and the edges look cooked. Cook an additional minute.

Buttermilk Substitute:

1 c 1% or 2% milk
1 tbsp vinegar

Buttermilk also known as cultured milk and can be replaced by sour milk. Take one tablespoon vinegar or lemon juice, place in a measuring cup and fill with enough milk to make one cup. Do not stir, let stand for five minutes before using.