1/2 c All-purpose flour;
3/4 c Buckwheat flour;
1 ts Baking powder
2 ts Sugar substitute
1 lg Egg; beaten slightly
1 c Water
1 tb Margarine; Melted
1 ts Margarine; for cooking
Blend flours, baking powder, and sugar substitute in bowl. Mix in egg, water, and melted margarine. Let batter stand for 10 minuteats. 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. Food Exchange per serving: 1 STARCH EXCHANGE + 1 FAT EXCHANGE CHO: 18g; PRO: 3g; FAT: 4g; CAL: 118; Low-sodium Diets: This recipe is suitable. Source: The Art of Cooking for the Diabetic by Mary Abbott Hess, R.D.,M.S. and Katharine Middleton Brought by to you and Yours via Nancy O’Brion and her Meal Master