- 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, 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.