Source URL: http://www.diabetesselfmanagement.com/recipes/breakfast/country-buttermilk-buckwheat-pancakes/
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, Carbohydrates: 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.
Sharon Palmer is a registered dietitian and freelance writer in Southern California.
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