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Diabetic Recipes

Diabetic Breads

 

Berry Delicious Buttermilk Pancakes 

Makes 20 pancakes.

1 cup whole-wheat flour
1/3 cup quick-cooking oats
1/3 cup yellow cornmeal
1/3 cup all-purpose flour
2 tsp. baking powder
1/4 tsp. baking soda
2 Tbsp. dark brown sugar
1/4 tsp. salt
2 cups non-fat or low-fat buttermilk
2 large eggs
2 Tbsp. butter, melted
1 tsp. vanilla extract
1 cup frozen blueberries, defrosted and drained
Canola oil cooking spray
Fresh blueberries, blueberry syrup or warm honey for accompaniment (optional)

 

In bowl, lightly mix together dry ingredients until well combined. In blender place buttermilk, eggs, melted butter and vanilla. Blend on low speed until smooth and well mixed.

 

Add dry ingredients to blender in 2 to 3 batches, blending on low speed just until mixed. Pour into wide pitcher or measuring cup and stir in blueberries to blend.

 

Spray griddle or heavy large skillet with oil spray and heat over medium heat until hot.

Slowly pour batter, a little at a time, to make individual pancakes. (Stir batter occasionally to prevent berries from settling to bottom.) Turn when tops are covered with tiny bubbles and underside is golden brown, about 3 minutes per side. As each pancake is cooked, transfer to warm platter and keep warm until all are cooked.

 

Serve with fresh blueberries, blueberry syrup, or warm honey, if desired. Makes 20 pancakes or 5 servings.

 

Sodium Alert: Not recommended for those on sodium-restricted meal plans.

 

Nutritional Information (per 4 pancake serving):313 calories;  9 g Total Fat (4 g Sat Fat); 49 g Carb; 507 mg Sodium; .12 g Protein; 5 g Dietary Fiber.

Dietary Exchanges: 3 Bread/Starch; 1-1/2 Protein; 1/4 Fruit; 2 Fat. 

* Provided for information use only

 

 

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Last update on August 30, 2005
Partners: Acupuncture, Chinese Medicine.