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Blueberry Buckwheat Pancakes

Buckwheat, a whole grain in these delicious pancakes, contains a phytochemical that might have a beneficial effect on blood glucose levels. Ready in 30 minutes, with few ingredients, this low-fat, low-sodium breakfast or brunch recipe is suitable for diabetic meal plans.

MAKES: 6 servings

SERVING SIZE: 2 pancakes

CARB GRAMS PER SERVING: 22

Rated :

by 14 people

Nutrition Facts Per Serving:

Servings Per Recipe: 6
cal.(kcal): 132
Fat, total(g): 3
chol.(mg): 2
sat. fat(g): 1
carb.(g): 22
fiber(g): 3
pro.(g): 6
sodium(mg): 244

Diabetic Exchanges

Starch(d.e): 1
Other Carb(d.e): 0.5
Fat(d.e): 0.5
Carb Choice(d.e): 1.5

1/2 cup buckwheat flour
1/2 cup whole wheat flour
1 tablespoon sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup refrigerated or frozen egg product, thawed, or 1 egg, slightly beaten
1 1/4 cups buttermilk or sour milk
1 tablespoon cooking oil
1/4 teaspoon vanilla
3/4 cup fresh or frozen blueberries, thawed

1. In a medium bowl, stir together buckwheat flour, whole wheat flour, sugar, baking powder, baking soda, and salt. Make a well in center of flour mixture; set aside.

2. In a small bowl, beat egg slightly; stir in buttermilk, oil, and vanilla. Add buttermilk mixture all at once to flour mixture. Stir just until combined but still slightly lumpy. Stir in blueberries.

3. Heat a lightly greased griddle or heavy skillet over medium heat until a few drops of water sprinkled onto griddle dance across the surface. For each pancake, pour a scant 1/4 cup batter onto hot griddle. Spread the batter into a circle that's about 4 inches in diameter.

4. Cook over medium heat until pancakes are brown, turning to cook second sides when pancake surfaces are bubbly and edges are slightly dry (1 to 2 minutes per side). Serve immediately or keep warm. Makes 6 (2-pancake) servings.

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