| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Diabetic, Quickbreads, Breakfast, Pancakes, Breads/bm |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
All-purpose flour; |
| 3/4 |
c |
Buckwheat flour; |
| 1 |
ts |
Baking powder |
| 2 |
ts |
Sugar substitute |
| 1 |
lg |
Egg; beaten slightly |
| 1 |
c |
Water |
| 1 |
tb |
Margarine; Melted |
| 1 |
ts |
Margarine; for cooking |
INSTRUCTIONS
Blend flours, baking powder, and sugar substitute in bowl. Mix in
egg, water, and melted margarine. Let batter stand for 10 minuteats.
Melt 1 teaspoon margarine in a 10-in nonstick skillet over medium
heat. Drop batter by the tablespoonful onto hot skillet. Allow
pancakes to cook until bubbles form around the pancakes. Thin
remaining batter with additional water if necessary. Turn pancakes
over with a spatula. Continue cooking until pancakes are done. Place
on heated dish and continue cooking until all the pancakes have been
prepared.
Food Exchange per serving: 1 STARCH EXCHANGE + 1 FAT EXCHANGE
CHO: 18g; PRO: 3g; FAT: 4g; CAL: 118;
Low-sodium Diets: This recipe is suitable.
Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,
R.D.,M.S. and Katharine Middleton
Brought by to you and Yours via Nancy O'Brion and her Meal Master
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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