Buckwheat Pancakes

1. 1

   In a small bowl, whisk together the egg whites, canola oil and milk.

2. 2

   In another bowl, combine the flours, baking powder and sugar.

3. 3

   Add the egg white mixture and the sparkling water and stir until slightly moistened.

4. 4

   Place a nonstick frying pan or griddle over medium heat.

5. 5

   When a drop of water sizzles as it hits the pan, spoon 1/2 cup pancake batter into the pan.

6. 6

   Cook until the top surface of the pancake is covered with bubbles and the edges are lightly browned, about 2 minutes.

7. 7

   Turn and cook until the bottom is well-browned and the pancake is cooked through, 1 to 2 minutes longer.

8. 8

   Repeat with the remaining pancake batter.

9. 9

   Transfer the pancakes to individual plates.

10. 10

    Top each with 1/2 cup sliced strawberries and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.