Total Time
Prep 7 mins
Cook 7 mins

A somewhat healthier pancake! From The Healthy Heart Cookbook.


  1. Combine first 4 ingredients in a medium bowl.
  2. Make a well in center of mixture.
  3. Combine buttermilk, egg substitute, water and margarine in a small bowl and mix well; add to flour mixture, stirring just enough until dry ingredients are moistened.
  4. To make small pancakes, spoon 2 tblsp batter onto hot griddle that has been coated with cooking spray, and spread into 4 inch circle.
  5. Turn over when tops are covered with bubbles and edges look firm.
  6. Each 4 inch pancake should provide 46 calories, 2g protein, 1g fat and 8g carbs.
  7. Recipe makes about 12 (4") pancakes.
Most Helpful

Very good! I love buckwheat pancakes, and it is nice to find a healthier version. I subbed gluten-free flour for the all-purpose, and Splenda for the sugar. I served with agave nectar. Thanks for a great breakfast. Going to try this as waffles, also.

Outta Here May 14, 2011

A very nice fat-free pancake. I nused the 1/4 cup egg substitute.This was very flavorful, and much better than I had anticipated. Great post.

weekend cooker April 16, 2011