Buckwheat-Honey Pancakes

Ingredients

• 1 teaspoon double-acting baking powder 
• 0.3 teaspoon baking soda 
• 0.7 cup buckwheat flour 
• 3 large eggs lightly beaten
• 0.3 cup milk fat-free
• 0.8 cup yogurt plain fat-free
• 0.5 cup flour all-purpose
• 0.1 teaspoon ground nutmeg 
• 0.3 cup honey 
• 0.3 teaspoon salt 
• 0.8 teaspoon vanilla extract 
• 2 tablespoons vegetable oil 

Equipment

• bowl
• frying pan
• knife
• measuring cup

Directions

1. Lightly spoon flours into dry measuring cups, and level with a knife.
2. Combine flours and next 4 ingredients (flours through nutmeg) in a large bowl.
3. Combine yogurt and remaining ingredients; add to flour mixture, stirring until smooth.
4. Spoon about 1/4 cup batter onto a hot nonstick griddle or a large nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked.
5. Note: Store any leftover buckwheat flour in your refrigerator or freezer; whole-grain flours will spoil quickly at room temperature.