Title: Whole Wheat Buttermilk Pancakes
Categories: Diabetic Holiday Pancake Vegetarian Breakfast
Yield: 12 Servings

1/2	c	Whole Wheat Flour
1/2	c	Unbleached White Flour
1	ts	Sugar
1	ts	Baking Powder
1/2	ts	Baking Soda
1/4	ts	Salt
1		Egg
1	c	Buttermilk -or- Sour Milk (1 cup lowfat milk + 1 tablespoon
2	tb	Vegetable Oil

Stir together the flours, sugar, baking powder, baking soda and salt.

Beat the egg, milk and oil together. Add the liquids to the flour mixture and stir just until blended.

Pour the batter onto a greased hot griddle.

Serve with fresh fruit slices, unsweetened applesauce or low-calorie syrup.

Makes 12 4-inch pancakes

Two Pancakes = Calories: 114 Carbohydrates: 18 Protein: 4 Fat: 3 Sodium: 246 Potassium: 1200 Cholesterol: 47

Exchange Value: 1 Bread Exchange + 1/2 Fat Exchange

Source: Holiday Cookbook, American Diabetes Association, By fatfree-request@fatfree.com on Jun 16, 1997

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