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Country buttermilk buckwheat pancakes

Preparation time: 20 minutes

1/2 cup buckwheat flour
1/2 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon brown sugar
2 tablespoons vegetable oil
2 large eggs
1 cup reduced-fat buttermilk
Nonstick cooking spray

Blend flours, baking powder, and brown sugar together in a mixing bowl. Add vegetable oil, eggs, and buttermilk and stir until well blended. Spray a griddle or skillet with nonstick cooking spray and heat over medium heat. Measure 1/4 cup batter for each pancake onto hot griddle or skillet. Cook pancakes approximately 1–2 minutes on each side until they are golden brown. Serve immediately.

Yield: 9 pancakes (1/4 cup batter each)
Serving size: 1 pancake

Nutrition Facts

Per Serving:
  Calories: 108
  Carbohydrate: 12 g
  Protein: 4 g
  Fat: 5 g
  Saturated fat: 1 g
  Sodium: 148 mg
  Fiber: 1 g
 
  Exchanges per serving: 1 starch, 1 fat
  Carbohydrate choices: 1

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