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Buttermilk-buckwheat Pancakes

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“A somewhat healthier pancake! From The Healthy Heart Cookbook.”
READY IN:
14mins
SERVES:
3-4
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine first 4 ingredients in a medium bowl.
  2. Make a well in center of mixture.
  3. Combine buttermilk, egg substitute, water and margarine in a small bowl and mix well; add to flour mixture, stirring just enough until dry ingredients are moistened.
  4. To make small pancakes, spoon 2 tblsp batter onto hot griddle that has been coated with cooking spray, and spread into 4 inch circle.
  5. Turn over when tops are covered with bubbles and edges look firm.
  6. Each 4 inch pancake should provide 46 calories, 2g protein, 1g fat and 8g carbs.
  7. Recipe makes about 12 (4") pancakes.

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