Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Oxmoor House March 2006


Credit: Oxmoor House

Recipe Summary test

10 servings (serving size: 1 pancake)


Ingredient Checklist


Instructions Checklist
  • Combine first 4 ingredients in a medium bowl; make a well in center of mixture. Combine buttermilk and next 3 ingredients. Add buttermilk mixture to dry ingredients, stirring just until dry ingredients are moistened.

  • Heat a nonstick griddle or nonstick skillet coated with cooking spray over medium heat. For each pancake, pour 1/4 cup batter onto hot griddle, spreading to a 5-inch circle. Cook pancakes until tops are covered with bubbles and edges look cooked; turn pancakes, and cook other side.

  • Serve with maple syrup and fresh fruit, if desired (syrup and fruit not included in analysis).

  • Tip: One tablespoon of sugar-free maple syrup has 8 calories and 3 grams of carbohydrate.


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Nutrition Facts

74 calories; fat 1.8g; saturated fat 0.4g; protein 3g; carbohydrates 11.5g; fiber 0.6g; cholesterol 22mg; sodium 143mg.