- 1 3/4 cups Better Baking Mix
- 1 tablespoon sugar
- 1 cup water or nonfat milk, low-fat buttermilk or soymilk
- 1 egg, lightly beaten or 2 egg whites
- 1 tablespoon canola oil
- 1/2 cup non-fat cottage cheese
- 2 teaspoons grated lemon peel
Spray griddle or skillet with nonstick cooking spray. Preheat to medium heat.
Combine baking mix and sugar in large mixing bowl. Make well in center of mixture. Add water, egg, oil, cottage cheese, and lemon peel. Stir mixture with wire whisk just until blended.
Using 1/4-cup measure or ladle, pour batter onto griddle. Cook pancakes on griddle until golden brown, turning once.
Serving suggestion:Serve with plain nonfat yogurt, additional lemon peel, raspberries and mint leaves.
Yield: 12 (4-inch) pancakes. Serving size: 3 pancakes per serving.
Nutrition Facts Per Serving:
Calories: 245, Carbohydrates: 37 g, Protein: 12 g, Fat: 6 g, Saturated Fat: 1 g, Cholesterol: 55 mg, Sodium: 547 mg, Fiber: 3 g
Exchanges per serving: 2 Bread/Starch, 1 Fat, 1 Meat.
Copyright Diabetic Cooking.