Diabetic Low Fat Special Buckwheat Pancakes Recipe

Enjoy guilt-free deliciousness with these fluffy, low-fat buckwheat pancakes! Perfect for diabetics, these pancakes are made with a clever blend of whole grains and a touch of sweetness, ensuring a satisfying breakfast or brunch without the blood sugar spike. Quick, easy, and bursting with flavor, this recipe is a must-try for healthy eating.

Prep Time 15 mins
Cook Time 27 mins
Calories 127.6 kcal
Protein 8g
Rating 4.3 (4 Reviews)
Diabetic Low Fat Special Buckwheat Pancakes 37

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Diabetic Low Fat Special Buckwheat Pancakes

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How to Make Diabetic Low Fat Special Buckwheat Pancakes

  1. 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).
  2. Add 1 large egg, 1 cup water, and 2 tablespoons melted margarine to the dry ingredients. Whisk until just combined. Do not overmix.
  3. Let the batter rest for 10 minutes to allow the gluten to relax and the flavors to meld.
  4. Heat 1 teaspoon of margarine in a 10-inch nonstick skillet over medium heat.
  5. Pour ¼ cup of batter onto the hot skillet for each pancake.
  6. Cook for 2-3 minutes per side, or until golden brown and cooked through. Bubbles will appear on the surface before flipping.
  7. If the batter becomes too thick, thin it with 1-2 tablespoons of water, as needed.
  8. 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