Buttermilk-Buckwheat Pancakes - cooking recipe

Ingredients

1/2 cup buckwheat flour
1/4 cup all-purpose flour
2 teaspoons baking powder
1 tablespoon sugar
1/2 cup fat-free buttermilk
1/4 cup egg substitute or 2 egg whites
1/4 cup water
2 teaspoons reduced-calorie margarine, melted
cooking spray

Preparation

Combine first 4 ingredients in a medium bowl.
Make a well in center of mixture.
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.
To make small pancakes, spoon 2 tblsp batter onto hot griddle that has been coated with cooking spray, and spread into 4 inch circle.
Turn over when tops are covered with bubbles and edges look firm.
Each 4 inch pancake should provide 46 calories, 2g protein, 1g fat and 8g carbs.
Recipe makes about 12 (4\") pancakes.