Diabetic Low Fat Special Buckwheat Pancakes Recipes

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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

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.

BUTTERMILK BUCKWHEAT PANCAKES



Buttermilk Buckwheat Pancakes image

This buckwheat pancake recipe uses buckwheat flour instead of the wheat-based variety. The light and tender buckwheat pancakes offer a nutty flavor and hearty texture. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 8 pancakes.

Number Of Ingredients 12

1 cup buckwheat flour
2 tablespoons brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 large egg, room temperature
1 cup buttermilk
1 tablespoon butter, melted
Maple syrup, optional

Steps:

  • Combine first 8 ingredients. Whisk the egg, buttermilk and butter; stir into dry ingredients just until moistened. , Preheat a lightly greased griddle over medium heat. Pour batter by 1/4 cupfuls onto griddle; turn when bubbles on top begin to pop. Cook until second side is golden brown. If desired, serve with syrup and additional butter.

Nutrition Facts : Calories 195 calories, Fat 6g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 667mg sodium, Carbohydrate 31g carbohydrate (11g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic exchanges

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