Diabetic Friendly Pancakes

Not everything low-carb, low-sugar has to be tasteless. These diabetic-friendly pancakes are not only healthy and delicious, but also easy to make. Serve with fresh fruit to make it more filling, or add fruit right into the batter. For a heart-healthy option, use whole wheat flour.

Tip - Trading butter for applesauce is a healthy way to cut out excess fat and still enjoy the sweetness of pancakes.

Ingredients

1 cup all-purpose flour

1 teaspoon baking soda

1/8 teaspoon salt

2 tablespoons toasted wheat germ

1 cup nonfat buttermilk

1/4 cup unsweetened applesauce

2 teaspoons vegetable oil

1 large egg, lightly beaten

Cooking spray

Sugar-free maple syrup (optional)

Fresh fruit slices (optional)

Preparation

1. Combine the first 4 ingredients in a medium bowl; make a well in the center of the mixture.
2. Combine buttermilk and the next 3 ingredients. Add buttermilk mixture to dry ingredients, stirring just until dry ingredients are moistened.
3. Heat a nonstick griddle or nonstick skillet coated with cooking spray over medium heat. For each pancake, pour 1/4 cup batter onto hot griddle, spreading to a 5-inch circle. Cook pancakes until tops are covered with bubbles and edges look cooked; turn pancakes, and cook other side.

Tip: One tablespoon of sugar-free maple syrup has 8 calories and 3 grams of carbohydrate.

Nutritional Information

Calories per serving: 74

Calories from fat per serving: 0.0%

Fat per serving: 1.8g

Saturated fat per serving: 0.4g

Monounsaturated fat per serving: 0.0g

Polyunsaturated fat per serving: 0.0g

Protein per serving: 3g

Carbohydrate per serving: 11.5g

Fiber per serving: 0.6g

Cholesterol per serving: 22mg

Iron per serving: 0.0mg

Sodium per serving: 143mg

Calcium per serving: 0.0mg