These diabetic-friendly pancakes are low in fat and easy to make. Serve with fresh fruit to make it more filling, or add fruit right into the batter. For a heart-healthy whole wheat option, use whole wheat flour.

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Oxmoor House

Recipe Summary

Yield:
10 servings (serving size: 1 pancake)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 4 ingredients in a medium bowl; make a well in center of mixture. Combine buttermilk and next 3 ingredients. Add buttermilk mixture to dry ingredients, stirring just until dry ingredients are moistened.

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  • 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.

  • Serve with maple syrup and fresh fruit, if desired (syrup and fruit not included in analysis).

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

Source

All-New Complete Step-by-Step Diabetic

Nutrition Facts

74 calories; calories from fat 0%; fat 1.8g; saturated fat 0.4g; mono fat 0g; poly fat 0g; protein 3g; carbohydrates 11.5g; fiber 0.6g; cholesterol 22mg; iron 0mg; sodium 143mg; calcium 0mg.
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