Buckwheat Pancakes

Here's a real stick-to-your ribs breakfast that's energizing at the same time. We enjoyed these cakes with syrup but they would be good with a berry coulis as well. The buckwheat is a thirsty grain, so the whole cup of soy milk here is needed for a good consistency to the batter. The buckwheat is also so robust tasting that I don't miss the milkfat flavor that regular pancakes have when I make them with soy milk.

• 1 cup buckwheat flour
• 1 tsp baking powder
• 2 Tbsp sugar
• 1/2 tsp salt
• 1 egg, beaten
• 1 cup soy milk
• 2 Tbsp melted Earth Balance
  

Mix dry ingredients together; add egg, soy milk and Earth Balance, beating well after each addition. Drop batter onto preheated griddle surface and cook until brown on both sides.