buckwheat pancakes

Serves: 2

Ingredients:
2 egg whites
1 tablespoon canola oil
1/2 cup low fat milk
1 cup buckwheat flour
1 tablespoon baking powder
1 tablespoon sugar
1/2 cup sparkling water
3 cups sliced fresh strawberries

Method:
in a small bowl, whisk together the egg whites, canola oil and milk.
in a separate bowl, combine the flour, 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. drop 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. repeat with the remaining pancake batter.
transfer the pancakes to individual plates. top each with 1/2 cup sliced strawberries and serve immediately.