Buckwheat Pancakes

Top these pancakes with fresh fruit of your choice.

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

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

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

Place a nonstick frying pan or griddle over medium heat.

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

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

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

Repeat with the remaining pancake batter.

Transfer the pancakes to individual plates.

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

egg whites, canola oil, nonfat milk, all-purpose flour, buckwheat flour, baking powder, sugar, sparkling water, fresh strawberries