Buttermilk-buckwheat Pancakes |
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Prep Time: 7 Minutes Cook Time: 7 Minutes |
Ready In: 14 Minutes Servings: 4 |
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A somewhat healthier pancake! From The Healthy Heart Cookbook. Ingredients:
1/2 cup buckwheat flour |
1/4 cup all-purpose flour |
2 teaspoons baking powder |
1 tablespoon sugar |
1/2 cup fat-free buttermilk |
1/4 cup egg substitute or 2 egg whites |
1/4 cup water |
2 teaspoons reduced-calorie margarine, melted |
cooking spray |
Directions:
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.
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