Buttermilk-buckwheat Pancakes

READY IN: 14mins
SERVES: 3-4
UNITS: US

INGREDIENTS

Nutrition
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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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