Buckwheat Pancakes

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  • 8 tablespoons buckwheat flour
  • 8 tablespoons rice flour
  • pinch of salt
  • 1 egg
  • 1 1/4 s milk substitute
  • 2/3 tablespoon oil


In medium bowl, sift together flours and salt. Add egg and milk substitute; beat well. Let stand 30 minutes.
Place about 2/3 tablespoon oil in medium skillet. Heat until oil just begins to smoke. Quickly pour in enough batter to coat base of skillet thinly; tilt pan to make sure batter coats skillet evenly. Let pancake set and brown underneath. Turn pancake over with spatula and cook other side. Makes 4 pancakes.

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