Blueberry Buckwheat Pancakes
Tangy buttermilk adds extra rise to these cakey, Fruit:filled pancakes, and buckwheat-high in iron and low in gluten-gives them a delicious toasted flavor. Top with sugar free pancake syrup or low-fat or fat-free yogurt.
PREP TIME: 10 minutes
COOK TIME: About 4 to 6 minutes per serving 1/2 cup buckwheat flour 1/2 cup whole-grain pastry flour 2 teaspoons granular sugar substitute 1 teaspoon baking soda 1 cup 1 percent or fat-free buttermilk 2 large eggs, lightly beaten 1/4 cup trans-fat-free margarine, melted 1 1/4 cups blueberries
Heat oven to 200°F.
Combine buckwheat flour, pastry flour, sugar substitute, baking soda, and salt in a mixing bowl. Combine buttermilk, eggs, and margarine in another mixing bowl. Add wet mixture to dry mixture and stir just until combined well, being careful not to over mix. Stir in blueberries. Heat griddle over medium heat until hot enough to cause drops of water to scatter over the surface, about 3 minutes; lightly coat with cooking spray. Spoon batter onto griddle to form 3-inch rounds; cook until golden on both sides, 2 to 3 minutes per side. Transfer to a heatproof platter and place in the oven to keep warm until ready to serve.
Makes 4 servings (4 pancakes per serving)
Per serving: 260 calories, 13 g fat, 4 g saturated fat, 9 g protein, 27 g carbohydrate, 4 g dietary fiber, 500 mg sodium