---------- Recipe via Meal-Master (tm) v8.02
  Categories: Diabetic, Quickbreads, Breakfast, Pancakes, Breadmaker
       Yield: 6 servings
     1/2 c  All-purpose flour;
     3/4 c  Buckwheat flour;
       1 ts Baking powder
       2 ts Sugar substitute
       1 lg Egg; beaten slightly
       1 c  Water
       1 tb Margarine; Melted
       1 ts Margarine; for cooking
   Blend flours, baking powder, and sugar substitute in
   bowl.  Mix in egg, water, and melted margarine.  Let
   batter stand for 10 minuteats. Melt 1 teaspoon
   margarine in a 10-in nonstick skillet over medium
   heat. Drop batter by the tablespoonful onto hot
   skillet.  Allow pancakes to cook until bubbles form
   around the pancakes.  Thin remaining batter with
   additional water if necessary.  Turn pancakes over
   with a spatula. Continue cooking until pancakes are
   done.  Place on heated dish and continue cooking until
   all the pancakes have been prepared.
   Food Exchange per serving: 1 STARCH EXCHANGE + 1 FAT
   CHO: 18g; PRO: 3g; FAT: 4g; CAL: 118;
   Low-sodium Diets: This recipe is suitable.
   Source: The Art of Cooking for the Diabetic by Mary
   Abbott Hess, R.D.,M.S. and Katharine Middleton
   Brought by to you and Yours via Nancy O'Brion and her
   Meal Master