“I purchased a box of Aunt Jemima's Buckwheat Pancake mix, noticing the lack of nutrition provided. One serving of pancakes, using eggs, oil, and milk, contained 6 grams of fat, 7 grams of protein, and 180 calories. I knew that I could lower the fat content, along with increasing the protein. I did this exactly, concocting a scrumptious end result! These pancakes are delicous topped with sugar-free syrup. You can also multiply the recipe however many times you'd like to get the desired amount of servings. Overall, this is fairly easy to make. I hope that you enjoy them as much as I did!”
READY IN:
10mins
SERVES:
1
YIELD:
2-3 pancakes
UNITS:
US

Ingredients Nutrition

  • 3 tablespoons low-fat Greek yogurt
  • 14 cup buckwheat pancake mix
  • 3 tablespoons water
  • 1 (1 g) packet stevia plus
  • 1 egg white
  • 1 tablespoon pumpkin puree

Directions

  1. In medium sized mixing bowl, combine pancake mix, stevia, and water. Stir thouroughly, and then introduce greek yogurt. Once greek yogurt has been mixed well, add the pumpkin and egg white. Continue mixing for another minute or so.
  2. Spray a skillet with a thin layer of Pam, and make sure that the heat is set on medium to low. Drop pancake batter onto skillet by the spoonful until the pancake is of preferred size. Once the pancake begins to bubble, flip. Allow to cook on alternating side for the same amount of time. Place onto plate, and enjoy!

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