Blueberry Buckwheat Pancakes

Ingredients:

• 1/2 cup buckwheat flour
• 1/2 cup whole-grain pastry flour
• 2 tsp granular sugar substitute
• 1 tsp baking soda
• pinch of salt
• 1 cup 1% or fat-free buttermilk
• 2 large eggs, lightly beaten
• 1/4 cup trans-fat-free margarine, melted
• 1 1/4 cup blueberries

Makes 4 Servings (4 pancakes per serving)

1. Heat oven to 200 F.
2. Combine buckwheat flour, pastry flour, sugar substitute, baking soda and salt in a mixing bowl. Combine buttermilk, eggs and margarine in another mixing bowl. Add wet mixture to dry mixture and stir just until combines well, being careful not to overmix. Stir in blueberries.
3. Heat griddle over medium heat until hot enough to cause drops of water to scatter over the surface, about3 minutes; lightly coat with cooking spray. Spoon batter onto griddle to form 3-inch rounds; cook until golden on both sides, 2-3 minutes per side. Transfer to a heatproof platter and place in the oven to keep warm until ready to serve.

WW POINTS VALUE: 5 pts

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. Sometimes you're craving a guilty breakfast pleasure for dinner and it hits the spot. Who does not love pancakes? Buttermilk is the key to making pancakes light, fluffy and moist. This was the first time I used buckwheat in my culinary adventure and I must say I was impressed. Buckwheat gave these pancakes a delicious toasted flavor. Buckwehat is also high in fiber but not actually a wheat; it's actually an herb that is milled into a flour when used to makes soba noodles and used in pancake mixes as well. Buckwheat does not contain gluten so it's great for people who are allergic to wheat. Don't forget to top your pancakes with some sugar-free pancake syrup or fat-free margarine.