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Nutrition Facts
Serving Size 1 (78g) Recipe makes 6 servings
Calories 127
Calories from Fat 35		(27%)
Amount Per Serving		%DV
	Total Fat 3.9g	6%
	Saturated Fat 0.8g	4%
	Monounsaturated Fat 1.7g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 35mg		11%
Sodium 104mg		4%
Potassium 110mg		3%
Total Carbohydrate 19.9g		6%
	Dietary Fiber 1.8g	7%
	Sugars 1.4g
Protein 4.1g		8%
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Diabetic, Low-fat Special Buckwheat Pancakes

Recipe #20231 | 27 min | 20 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Dancer^
Feb 20, 2002

SERVES 6 (change servings and units)

Ingredients

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

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.

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Featured Reviews for This Recipe

From: Chef #353367

On Sep 17, 2006

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.

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From: Bluenoser

On Aug 18, 2005

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.

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From: Roosie

On Sep 25, 2004

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.

2 people found this review helpful

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From: Linda B

On Aug 11, 2004

For low-fat, diabetic fare this was quite tasty. The proportion of buckwheat flour to all-purpose flour was just right. The recipe was easy to halve! Thanks for such a nice recipe to use while I am dieting!

2 people found this review helpful

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