Best 3 Diabetic Low Fat Special Buckwheat Pancakes Recipes
Buckwheat pancakes are a delicious and nutritious breakfast option that is perfect for people with diabetes or those looking for a low-fat meal. Made with buckwheat flour, which is naturally gluten-free and high in fiber, these pancakes are a good source of complex carbohydrates that will help keep you feeling full and satisfied. They are also low in fat and calories, making them a healthy choice for those watching their weight.
This article offers three variations of buckwheat pancakes to cater to different dietary preferences and tastes. The first recipe is a basic buckwheat pancake recipe that can be easily customized with your favorite toppings. The second recipe is a low-carb buckwheat pancake recipe that is perfect for those on a keto or low-carb diet. The third recipe is a vegan buckwheat pancake recipe that is made without eggs or dairy, making it a great option for vegans and those with allergies.
All three recipes are easy to follow and can be made in under 30 minutes. They are also freezer-friendly, so you can make a batch ahead of time and enjoy them throughout the week. With their delicious flavor and health benefits, these buckwheat pancakes are sure to become a favorite breakfast or brunch recipe.
DIABETIC, LOW-FAT SPECIAL BUCKWHEAT PANCAKES
Make and share this Diabetic, Low-fat Special Buckwheat Pancakes recipe from Food.com.
Provided by Dancer
Categories Breads
Time 27m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Blend flours, baking powder, and sugar substitute in bowl.
- Mix in egg, water, and melted margarine.
- Let batter stand for 10 minutes.
- 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.
BUCKWHEAT PANCAKES (YEAST METHOD)
this is one of my adopted recipes. Based on the reviews, I have not made any changes. The original submitter said this was her mother's recipe for buckwheat pancakes. You have to start the night before, but the result is well worth it. You even have the possibility of using a starter like with sourdough. (Prep time does not include overnight period.)
Provided by GrandmaIsCooking
Categories Breakfast
Time 35m
Yield 16 large pancakes, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Combine flours and salt.
- Soften yeast in warm water; stir in 1 tablespoon brown sugar.
- Stir this liquid into the dry ingredients and mix well.
- Be sure to use a large enough bowl so that your bowl is no more than half full at the beginning to allow plenty of room for rising.
- Cover and let stand overnight at room temperature.
- Next morning, stir batter, then add remaining sugar, the baking soda and oil and mix well.
- If you want to try using a starter next time, reserve 1 cup of batter (it will keep for several weeks in the refrigerator).
- Fry the remaining batter in a lightly greased frying pan or griddle (I prefer cast iron) as you would for regular pancakes, turning once.
- To use starter:.
- When you are ready to prepare the recipe again, place starter (all of it) in a large bowl (see warning, step 4 above).
- Add 2 1/4 cups warm water, 2 1/4 cups flour, and 1 1/4 cups buckwheat flour and stir until smooth.
- Cover; let stand overnight as before.
- Next morning stir batter, then add 2 tablespoons brown sugar, 3/4 teaspoons soda and 2 tablespoons oil.
- Repeat steps 7 and 8 above.
LOW FAT BUCKWHEAT PANCAKES
This recipe has a bit of a convoluted history! It was originally posted by a poster who left, and then was put up for "adoption." Since I'd made it before and loved it, I took it on as my own! I did change a few things when I made it; I had some apples to use up, so I cored nd sliced them and when I poured the batter on the griddle, I arranged the apple slices decoratively on top. That way, when I flipped the pancake, the slices got cooked into the pancake. It was yummy and added even more fiber and vitamins! Anyway, here's the original poster's description: Healthy pancakes to get you going in the morning. They aren't very sweet, so add some sugar or honey if you like your pancakes sweet. I like to eat these topped with plain yogurt and a bit of syrup. Freezes well.
Provided by spatchcock
Categories Breakfast
Time 15m
Yield 6 large pancakes
Number Of Ingredients 8
Steps:
- Mix together dry ingredients.
- Add liquids and combine, mixing as little as possible.
- Do not overmix.
- Fry in hot nonstick frying pan, turning once.
Tips:
- To make the pancakes light and fluffy, make sure to whisk the egg whites separately until stiff peaks form. This will help to incorporate air into the batter.
- Be careful not to overmix the batter. Overmixing will make the pancakes tough.
- Cook the pancakes over medium heat. This will help to prevent them from burning.
- Serve the pancakes immediately with your favorite toppings.
Conclusion:
These buckwheat pancakes are a delicious and healthy breakfast option for people with diabetes. They are low in fat and sugar, and they are packed with fiber and protein. The pancakes are also easy to make and can be customized to your liking. Try them with different toppings, such as fruit, nuts, or yogurt.
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