Ingredients for Diabetic Low Fat Special Buckwheat Pancakes
- All Purpose Flour
- 1 cup buckwheat flour
- 2 teaspoons baking powder
- ½ cup sugar substitute
- 1 large egg
- 1 cup water
- 2 tablespoons plus 1 teaspoon margarine
- ½ cup whole wheat flour
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How to Make Diabetic Low Fat Special Buckwheat Pancakes
- In a large bowl, whisk together 1 cup buckwheat flour, ½ cup whole wheat flour, 2 teaspoons baking powder, and ½ cup sugar substitute (e.g., erythritol or stevia).
- Add 1 large egg, 1 cup water, and 2 tablespoons melted margarine to the dry ingredients. Whisk until just combined. Do not overmix.
- Let the batter rest for 10 minutes to allow the gluten to relax and the flavors to meld.
- Heat 1 teaspoon of margarine in a 10-inch nonstick skillet over medium heat.
- Pour ¼ cup of batter onto the hot skillet for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through. Bubbles will appear on the surface before flipping.
- If the batter becomes too thick, thin it with 1-2 tablespoons of water, as needed.
- Serve immediately with your favorite sugar-free toppings, such as berries, nuts, or a sugar-free syrup.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
5g
Fat
4g
Carbs
6g