Serves: 5
Total Calories: 168
Yield: 18 (4 inch) Pancakes

1 cup buckwheat flour
1 cup barley flour
3 teaspoons double acting baking powder
1/2 teaspoon kosher salt
2 tablespoons canola oil
3 teaspoons Ener-G Egg Replacer mixed with 4 Tbsp enriched oat or rice milk
1 3/4 cups enriched oat or rice milk
1/2 cup dried red cherries (or fresh if you have them, pitted and quartered)
2 tablespoons cherry all fruit jam
3 teaspoons honey

Combine buckwheat flour, barley flour, baking powder, and salt in one bowl, and canola oil, egg replacer, rice/oat milk, cherries, cherry fruit-only jam, and honey in another. Let sit a few minutes so the dried cherries can reconstitute. Combine all ingredients. Cook the pancakes on a lightly oiled medium-hot griddle or pan. Please note that buckwheat pancakes take a little extra cooking, so really wait for bubbles to appear around the edges of the pancakes before you flip them.

Variation
For Buckwheat Strawberry Pancakes: Substitute 2 Tbsp. strawberry fruit-only jam for the cherry jam, and 1/2 cup fresh sliced strawberries for the cherries.

Nutritional Facts:

Serves: 5
Total Calories: 168
Calories from Fat: 48

More Recipes from the Whole Foods Allergy Cookbook Cookbook:
Peach Pancakes
Apple Pancakes
Buckwheat Cherry Pancakes