Diabetic Cooking

Breakfast

Golden multigrain pancakes

Preparation time: 25 minutes.
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Ingredients

  • 3/4 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1/4 cup cornmeal
  • 1/2 cup old-fashioned oats
  • 1 tablespoon baking powder
  • 2 cups reduced-fat buttermilk
  • 2 eggs
  • 1 1/2 tablespoons honey
  • 1 tablespoon vegetable oil
  • Nonstick cooking spray

Directions

In a mixing bowl, combine flours, cornmeal, oats, and baking powder. In a separate mixing bowl, combine buttermilk, eggs, honey, and vegetable oil until smooth. Add wet ingredients to dry ingredients, stirring until a smooth batter forms. Spray a griddle or skillet with nonstick cooking spray and heat it over medium heat. To make pancakes, pour 1/4 cup batter for each pancake onto the hot griddle. When bubbles form and pop, flip each pancake over with a spatula and cook the other side for an additional minute. Repeat until all batter is used. Serve immediately.

Yield: 13 pancakes. Serving size: 2 pancakes.

Nutrition Facts Per Serving:
Calories: 260, Carbohydrates: 42 g, Protein: 10 g, Fat: 6 g, Saturated Fat: 2 g, Sodium: 314 mg, Fiber: 4 g

Exchanges per serving: 3 starch, 1/2 fat. Carbohydrate choices: 3.


This recipe was developed by Sharon Palmer, a registered dietitian and freelance writer in Southern California.