Fresh Blueberry Pancakes from Healthy Diabetic Recipes

Fresh Blueberry Pancakes Recipe

Recipe Ingredients:

1 cup flour
1/2 tsp baking soda
1 1/2 tsp baking powder
1 egg substitute equivalent
1 cup low-fat buttermilk
1 tbsp canola oil
1/2 cup fresh blueberries, washed, drained

Recipe Instructions:

Combine dry ingredients in a medium-sized bowl and set aside.

In a small bowl, combine egg, buttermilk, and oil and mix well. Add mixture to the dry ingredients, stirring until moistened, then gently fold in the blueberries.

Coat a griddle or skillet with cooking spray. Pour 2 tablespoons of batter for each pancake onto hot griddle. Turn the pancakes when tops are covered with tiny bubbles and edges are golden brown.

This recipe yields 8 servings. Serving size: Two 4- to 5-inch pancakes

Exchanges Per Serving: 1 Starch, 1/2 Fat.

Nutrition Facts: Calories 94; Calories from Fat 20; Total Fat 2g; Saturated Fat 0g; Cholesterol 1mg; Sodium 153mg; Carbohydrate 15g; Dietary Fiber 1g; Sugars 3g; Protein 3g.

Source:
"American Diabetes Association at http://www.diabetes.org"
S(Formatted for MC6):
"09-20-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© American Diabetes Association, 2000"

Servings: 8

"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?"

~ Alice B. Toklas

 

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