These buckwheat diabetic pancakes are delicious and really good for you. Most people would be shocked to know that buckwheat is actually a fruit. This is great news for those of us who are trying to get our daily allotment of fruit in. They also contain eight essential amino acids, and an entire slew of other health benefits. So bake some cakes, and slather on some delicious syrup, and enjoy.
My favorite pancake making skillet is the Farberware 10" Non-Stick Skillet. It's really nonstick, easy to clean up, and just the right size. It out performs most of my expensive skillets. :)
Yield: 6 servings
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
1. Blend flours, baking powder, and sugar substitute in bowl. Mix in egg, water, and melted margarine. Let batter stand for 10 minutes.
2. Melt 1 teaspoon margarine in a 10-in nonstick skillet over medium heat. Drop batter by the tablespoonful onto hot skillet. Allow pancakes to cook until bubbles form around the pancakes.
3. Thin remaining batter with additional water if necessary. Turn pancakes over with a spatula. Continue cooking until pancakes are done. Place on heated dish and continue cooking until all the pancakes have been prepared.
Food Exchange per serving: 1 STARCH EXCHANGE + 1 FAT EXCHANGE CHO: 18g; PRO: 3g; FAT: 4g; CAL: 118;
LOW-SODIUM DIET: This recipe is suitable. Source: The Art of Cooking for the Diabetic by Mary Abbott Hess, R.D.,M.S. and Katharine M.