Buttermilk-buckwheat Pancakes

"A somewhat healthier pancake! From The Healthy Heart Cookbook."
 
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photo by Outta Here photo by Outta Here
photo by Outta Here
Ready In:
14mins
Ingredients:
9
Serves:
3
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ingredients

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directions

  • Combine first 4 ingredients in a medium bowl.
  • Make a well in center of mixture.
  • 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.
  • To make small pancakes, spoon 2 tblsp batter onto hot griddle that has been coated with cooking spray, and spread into 4 inch circle.
  • Turn over when tops are covered with bubbles and edges look firm.
  • Each 4 inch pancake should provide 46 calories, 2g protein, 1g fat and 8g carbs.
  • Recipe makes about 12 (4") pancakes.

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Reviews

  1. 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.
     
  2. 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.
     
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