These sound good for a leisurely Sunday morning breakfast. I think I'd throw some blueberries in the batter to make them taste even better.

Buckwheat Pancakes (Phase 2)

Description
Buckwheat is often planted by beekeepers because the flower is very high in nectar. The popularity of buckwheat pancakes has declined since the 1950s, but there’s no reason not to try them today!

Makes 12 pancakes (3 pancakes per serving)

Ingredients
1 cup buckwheat flour
1 cup whole-wheat flour
1 egg, beaten
1 tablespoon baking powder
2 cups water
1/2 cup unsweetened applesauce
1 teaspoon vanilla extract

Instructions
In a medium bowl, thoroughly combine the buckwheat flour, whole-wheat flour, egg, and baking powder, mixing until evenly blended. Add the water, applesauce, and vanilla extract, and stir until only small lumps remain.

Heat a large nonstick skillet coated with cooking spray over medium heat. Working in batches, pour the batter into the pan and cook for 2 to 3 minutes, or until the bottom is browned. Turn and cook for 1 to 2 minutes longer, or until golden brown. Remove to a plate and keep warm. Repeat to make a total of 12 pancakes.

Nutritional information
Per pancake:
80 calories
1 g fat (0 g sat)
16 g carbohydrate
3 g protein
2 g fiber
130 mg sodium