Blueberry Buckwheat Pancakes

Tangy buttermilk adds extra rise to these cakey, fruit-filled pancakes. Buckwheat — high in iron and low in gluten — gives them a delicious toasted flavor. Top with sugar-free pancake syrup or low-fat or fat-free yogurt.

Serves 2 (4 pancakes each)

Prep time: 10 minutes
Start to finish: 5 minutes

Ingredients
1/4 cup buckwheat flour
1/4 cup whole-grain pastry flour
1 teaspoon granular sugar substitute
1/2 teaspoon baking soda
1/2 cup 1 percent or fat-free buttermilk
1 large egg, lightly beaten
1/8 cup trans-fat-free margarine, melted
3/4 cup blueberries

Instructions
Heat oven to 200°F.

Combine buckwheat flour, pastry flour, sugar substitute, baking soda, and salt in a mixing bowl. Combine buttermilk, egg, and margarine in another mixing bowl. Add wet mixture to dry mixture and stir just until combined well, being careful not to overmix. Stir in blueberries.

Heat griddle over medium heat until hot enough to cause drops of water to scatter over the surface, about 3 minutes; lightly coat with cooking spray. Spoon batter onto griddle to form 3-inch rounds; cook until golden on both sides, 2 to 3 minutes per side. Transfer to a heatproof platter and place in the oven to keep warm until ready to serve.

Nutritional Information:
260 calories
13 g total fat (4 g sat)
27 g carbohydrate
9 g protein
4 g fiber
500 mg sodium

Source: SouthBeachDiet.com