Ingredients
-
1/2
-
1/4
-
2
-
1
-
1/2
-
1/4
-
1/4
-
2
-
-
-
-
-
-
-
Directions
Buttermilk-buckwheat Pancakes, A somewhat healthier pancake! From The Healthy Heart Cookbook , Very good! I love buckwheat pancakes, and it is nice to find a healthier version I subbed gluten-free flour for the all-purpose, and Splenda for the sugar I served with agave nectar Thanks for a great breakfast Going to try this as waffles, also
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Steps
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1
Done
|
Combine First 4 Ingredients in a Medium Bowl. |
|
2
Done
|
Make a Well in Center of Mixture. |
|
3
Done
|
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
Done
|
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
Done
|
Turn Over When Tops Are Covered With Bubbles and Edges Look Firm. |
|
6
Done
|
Each 4 Inch Pancake Should Provide 46 Calories, 2g Protein, 1g Fat and 8g Carbs. |
|
7
Done
|
Recipe Makes About 12 (4") Pancakes. |
