BUCKWHEAT AND YOGURT PANCAKES (DIABETIC)

2 cups buckwheat flour
1/4 teaspoon salt substitute
1 teaspoon baking soda
1-1/2 cups low-fat buttermilk
1/2 cup fat-free plain yogurt
1/4 cup egg substitute
1 teaspoon maple flavoring
1 Tablespoon canola oil
Nonstick cooking spray

Combine the flour, salt substitute, and baking soda. Add the remaining ingredients. Pour onto a hot, lightly sprayed griddle and cook until brown, turning once. Serve hot. Makes 16 pancakes

Exchange

1 pancake per serving
1/2 fat
1-1/4 starch