DIABETIC WHOLE WHEAT-APPLE PANCAKES

DIABETIC WHOLE WHEAT-APPLE PANCAKES

1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 tablespoon granulated sugar substitute (such as Sugar Twin)
1 teaspoon baking soda
1/8 teaspoon salt
1 cup nonfat buttermilk
2 teaspoons vegetable oil
1 egg, lightly beaten
1/2 cup peeled, finely chopped apple
Vegetable cooking spray
1/2 cup unsweetened applesauce
1/2 cup reduced-calorie apple jelly
1/2 teaspoon apple pie spice

1 Combine first 5 ingredients in a medium bowl; make a well in center of
mixture. Com� bine buttermilk, oil, and egg; add to dry ingre� dients,
stirring just until dry ingredients are moistened. Stir in apple.

2 For each pancake, pour 1/4 cup batter onto a hot griddle or skillet
coated
with cooking spray, spreading batter to a 4-inch circle. Turn pancakes
when
tops are covered with bubbles and edges look cooked.

3 Combine applesauce, jelly, and apple pie spice in a small saucepan.
Cook
over low heat until jelly melts, stirring occasionally. Top pancakes
evenly
with applesauce mixture. Yield: 10 (4-inch) pancakes.

YIELD: 10 pancakes
EXCHANGES PER PANCAKE:
1 Starch
PER PANCAKE:
Calories 97 Carbohydrate 17.6g Protein 3.1 g Fat 1.8g
Cholesterol 23mg Fiber 1.3g Sodium 200mg



Famous Quotes