Buckwheat-Honey Pancakes

Ingredients

• 2/3 cup buckwheat flour
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 3/4 cup plain fat-free yogurt
• 1/4 cup honey
• 1/4 cup fat-free milk
• 2 tablespoons vegetable oil
• 3/4 teaspoon vanilla extract
• 3 large eggs, lightly beaten

Preparation

1. Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and next 4 ingredients (flours through nutmeg) in a large bowl. Combine yogurt and remaining ingredients; add to flour mixture, stirring until smooth.
2. 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.
3. Note: Store any leftover buckwheat flour in your refrigerator or freezer; whole-grain flours will spoil quickly at room temperature.