1 cup whole wheat flour
1 cup buckwheat flour
4 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons brown sugar
2 cups soy milk
2 eggs, beaten
1/4 cup oil


Mix together dry inredients in a large bowl. In a separate bowl beat the eggs and add oil and soy milk. Then add the egg mixture to the flour mixture and stir just enough to get rid of most of the lumps.


Pour a large spoonful per pancake onto a greased griddle or skillet. Cook until pancakes get bubbles on top and edges are slightly browned, approximately 2 to 3 minutes. Then flip and cook another 2 to 3 minutes until golden brown.

Serve with creamed honey and a bowl of fresh fruit.