Prep 20 mins
Cook 7 mins
- 1⁄2 cup all-purpose flour
- 3⁄4 cup buckwheat flour
- 1 teaspoon baking powder
- 2 teaspoons sugar substitute
- 1 large egg, beaten slightly
- 1 cup water
- 1 tablespoon margarine, melted
- 1 teaspoon margarine, for cooking
- Blend flours, baking powder, and sugar substitute in bowl.
- Mix in egg, water, and melted margarine.
- Let batter stand for 10 minutes.
- Melt 1 teaspoon margarine in a 10-in nonstick skillet over medium heat.
- Drop batter by the tablespoonful onto hot skillet.
- Allow pancakes to cook until bubbles form around the pancakes.
- Thin remaining batter with additional water if necessary.
- Turn pancakes over with a spatula.
- Continue cooking until pancakes are done.
- Place on heated dish and continue cooking until all the pancakes have been prepared.
I also used whole wheat flour in place of the buckwheat. They were very flat. What would improve this recipe is adding 1/2 tsp baking soda.
I am a big pancake lover.And when my wife and i saw this recipe we tried it and loved them instantly.I am diabetic and i am always on the search for great and creative recipes. Thanks for this so much. Will be trying them again soon.
The proportion of buckwheat flour to normal flour (admittedly I used whole wheat pastry flour) is perfect. These did turn out rather flat, but the flavor was great. I couldn't resist and used half milk and half water and my sugar substitute of choice was Sucanat, which isn't a no-calorie sweetener, but rather dehydrated cane juice- in essence, sugar with all its nutrients still intact. I was worried about the thinness of this when I first mixed it up, but it was much thicker after the 10 minute sitting period. Very tasty, very healthy pancakes! Thanks for a nice breakfast.