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Sandy S. 2015-05-25T22:06:00Z
I used a combination of whole wheat and buckwheat flour and substituted raw for the white sugar. I always use almond milk instead of soy and it works well every time. The batter seemed a little bit thick to me, so I doubled the amount of milk. The pancakes turned out very fluffy and flavorful, with wonderful nutty essence thanks to the pecans and the buckwheat. A great recipe for the times you've run out of eggs.