*From Company’s Coming Diabetic Cooking cookbook
Serve with blueberry sauce or Danish cream topping also posted here.
3/4 cup whole wheat flour
3/4 cup all-purpose flour
2 Tbsp brown sugar, packed
1 Tbsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1-1/2 cups 1% buttermilk
2 egg yolks (large)
3 Tbsp canola oil
2 egg whites (large)
Combine first 6 ingredients in medium bowl.
Whisk buttermilk, egg yolks and canola oil in small bowl. Add to dry ingredients. Stir just until moistened. Batter will be lumpy.
Beat egg whites in small bowl until stiff. Fold into batter. Pour batter into non-stick frying pan. Cook on medium-low for 3 to 5 minutes per side until golden brown. Makes 12 pancakes.
Nutrition Info: 1 pancake: 123 calories; 4.8 g total fat (0.7 g sat., 37.1 cholesterol); 164 mg sodium; 4 g protein; 16 g carbohydrate; 1 g dietary fiber
Choices: 1 starch; 1/2 milk; 1/2 fat & oil