Diabetic, Low-fat Special Buckwheat Pancakes

• Total Time: 27 mins
• Prep Time: 20 mins
• Cook Time: 7 mins

Ingredients:

Servings: 6

• ½ cup all-purpose flour
• ¾ 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

Directions:

1. Blend flours, baking powder, and sugar substitute in bowl.
2. Mix in egg, water, and melted margarine.
3. Let batter stand for 10 minutes.
4. Melt 1 teaspoon margarine in a 10-in nonstick skillet over medium heat.
5. Drop batter by the tablespoonful onto hot skillet.
6. Allow pancakes to cook until bubbles form around the pancakes.
7. Thin remaining batter with additional water if necessary.
8. Turn pancakes over with a spatula.
9. Continue cooking until pancakes are done.
10. Place on heated dish and continue cooking until all the pancakes have been prepared.

Reviews

[Chef #353367]

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.

[Bluenoser]

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.

[Roosie]

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.