Diabetic Low Fat Special Buckwheat Pancakes Food

DIABETIC, LOW-FAT SPECIAL BUCKWHEAT PANCAKES

Diabetic, Low-fat Special Buckwheat Pancakes image

Make and share this Diabetic, Low-fat Special Buckwheat Pancakes recipe from Food.com.

Provided by Dancer

Categories Breads

Time 27m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

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

Steps:

Blend flours, baking powder, and sugar substitute in bowl.
Mix in egg, water, and melted margarine.
Let batter stand for 10 minutes.
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.
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.

LOW FAT BUCKWHEAT PANCAKES

Low Fat Buckwheat Pancakes image

This recipe has a bit of a convoluted history! It was originally posted by a poster who left, and then was put up for "adoption." Since I'd made it before and loved it, I took it on as my own! I did change a few things when I made it; I had some apples to use up, so I cored nd sliced them and when I poured the batter on the griddle, I arranged the apple slices decoratively on top. That way, when I flipped the pancake, the slices got cooked into the pancake. It was yummy and added even more fiber and vitamins! Anyway, here's the original poster's description: Healthy pancakes to get you going in the morning. They aren't very sweet, so add some sugar or honey if you like your pancakes sweet. I like to eat these topped with plain yogurt and a bit of syrup. Freezes well.

Provided by spatchcock

Categories Breakfast

Time 15m

Yield 6 large pancakes

Number Of Ingredients 8

Ingredients

1/2 cup buckwheat flour
1/2 cup whole wheat flour
1/2 tablespoon baking powder
1/2 teaspoon cinnamon (I prefer without) (optional)
1/2 teaspoon vanilla
1 egg white, beaten
1/4 cup unsweetened applesauce
1 cup water

Steps:

Mix together dry ingredients.
Add liquids and combine, mixing as little as possible.
Do not overmix.
Fry in hot nonstick frying pan, turning once.

VEGETARIAN, DIABETIC, LOW-FAT WHOLE WHEAT BUTTERMILK PANCAKES

Vegetarian, Diabetic, Low-fat Whole Wheat Buttermilk Pancakes image

Make and share this Vegetarian, Diabetic, Low-fat Whole Wheat Buttermilk Pancakes recipe from Food.com.

Provided by Dancer

Categories Breakfast

Time 22m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup whole wheat flour
1/2 cup unbleached white flour
1 teaspoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg
1 cup buttermilk or 1 cup sour milk (1 c. lowfat milk + 1 tbsp. vinegar)
2 tablespoons vegetable oil

Steps:

Stir together the flours, sugar, baking powder, baking soda and salt.
Beat the egg, milk and oil together.
Add the liquids to the flour mixture and stir just until blended.
Pour the batter onto a greased hot griddle.
Serve with fresh fruit slices, unsweetened applesauce or low-calorie syrup.

BLUEBERRY - BUCKWHEAT PANCAKES

Blueberry - Buckwheat Pancakes image

A Better homes and Garden recipe from Diabetic Living whole grain recipes. We love these pancakes with wild blueberries!

Provided by oilpatchjo

Categories Breakfast

Time 22m

Yield 12 pancakes, 6 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup buckwheat flour
1/2 cup whole wheat flour
1 tablespoon sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 salt
1 1/4 cups buttermilk
1 egg (lightly beaten or 1/4 cup frozen egg product, thawed)
1 tablespoon canola oil
1/4 teaspoon vanilla
3/4 cup blueberries (frozen or fresh)

Steps:

In a medium bowl, combine first 6 ingredients. In a small bowl, combine buttermilk, egg product, oil, vanilla. Add to flour mixture; stir until moistened {batter should be lumpy} stir in berries.
For each pancake: Pour about 1/4 cup batter onto hot, lightly greased griddle. Spread to 4 inch circle. Cook over medium heat for 2 - 4 minutes or until golden brown, turning to secound side when pancakes have bubbly surfaces and edges are slightly dry. Serve warm.

Nutrition Facts : Calories 139.8, Fat 4.2, SaturatedFat 0.8, Cholesterol 37.3, Sodium 149.8, Carbohydrate 21.7, Fiber 2.7, Sugar 6.7, Protein 5.5

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