| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
Vegetarian |
Diabetic, Holidays, Pancakes, Vegetarian, Breakfast |
12 |
Servings |
INGREDIENTS
| 1/2 |
c |
Whole Wheat Flour |
| 1/2 |
c |
Unbleached White Flour |
| 1 |
ts |
Sugar |
| 1 |
ts |
Baking Powder |
| 1/2 |
ts |
Baking Soda |
| 1/4 |
ts |
Salt |
| 1 |
|
Egg |
| 1 |
c |
Buttermilk -or- Sour Milk (1 cup lowfat milk + 1 tablespoon vinegar) |
| 2 |
tb |
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
A Message from our Provider:
“Gratitude produces deep, abiding joy because we know that God is working in us, even through difficulties. #Charles Stanley”