Recipe - Whole-Wheat Buttermilk Pancakes

One half cup Whole Wheat Flour
One half cup Unbleached White Flour
1 teaspoon Sugar
1 teaspoon Baking Powder
One half teaspoon Baking Soda
One fourth teaspoon Salt
1 Egg
1 cup Buttermilk or Sour Milk (1
cup lowfat milk + 1
tablespoon vinegar)
2 tablespoon 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 lowcalorie
syrup.

Makes 12 4inch pancakes

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

Exchange Value: 1 Bread Exchange + One half Fat Exchange

Source: Holiday Cookbook, American Diabetes Association,

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip