| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Vegetarian | Breakfast, Diabetic, Holidays, Pancakes, Vegetarian | 12 | Servings |
INGREDIENTS
| 1/2 | c | Whole Wheat Flour |
| 1/2 | c | Unbleached White Flour |
| 1 | t | Sugar |
| 1 | t | Baking Powder |
| 1/2 | t | Baking Soda |
| 1/4 | t | Salt |
| 1 | Egg | |
| 1 | c | Buttermilk -or- Sour Milk, 1 |
| cup lowfat milk + 1 | ||
| tablespoon vinegar | ||
| 2 | T | Vegetable Oil |
INSTRUCTIONS
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 low-calorie syrup. Makes 12 4-inch pancakes Two Pancakes = Calories: 114 Carbohydrates: 18 Protein: 4 Fat: 3 Sodium: 246 Potassium: 1200 Cholesterol: 47 Exchange Value: 1 Bread Exchange + 1/2 Fat Exchange Source: Holiday Cookbook, American Diabetes Association, File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 99
Calories From Fat: 51
Total Fat: 5.7g
Cholesterol: 15.5mg
Sodium: 376.3mg
Potassium: 24.3mg
Carbohydrates: 9.9g
Fiber: <1g
Sugar: 1.5g
Protein: 1.9g