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The Recipe Instructions |
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Ingredients
1 cup flour
1/2 tsp baking soda
1 1/2 tsp baking powder
1 egg substitute equivalent
1 cup low-fat buttermilk
1 tbsp canola oil
1/2 cup fresh blueberries, washed, drained
Directions
Combine dry ingredients in a medium-sized bowl and set aside.
In a small bowl, combine egg, buttermilk, and oil and mix well. Add
mixture to the dry ingredients, stirring until moistened, then gently fold
in the blueberries.
Coat a griddle or skillet with cooking spray. Pour 2 tablespoons of batter
for each pancake onto hot griddle. Turn the pancakes when tops are
covered with tiny bubbles and edges are golden brown.
This recipe yields 8 servings. Serving size: Two 4- to 5-inch pancakes
Exchanges Per Serving: 1 Starch, 1/2 Fat.
Nutrition Facts: Calories 94; Calories from Fat 20; Total Fat 2g;
Saturated Fat 0g; Cholesterol 1mg; Sodium 153mg; Carbohydrate 15g;
Dietary Fiber 1g; Sugars 3g; Protein 3g.
Source:
"American Diabetes Association at http://www.diabetes.org"
S(Formatted for MC6):
"09-20-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© American Diabetes Association, 2000"
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Per Serving (excluding unknown items): 77 Calories; 2g Fat (22.0% calories
from fat); 2g Protein; 13g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
171mg Sodium. Exchanges: 1 Grain(Starch); 0 Fruit; 1/2 Fat; 0 Other
Carbohydrates.
NOTES : Recipe from "The Complete Quick & Hearty Diabetic Cookbook" by
American Diabetes Association, (© American Diabetes Association, 1998)
Nutr. Assoc. : 0 0 0 0 0 0 0
Contributor: n/a
Preparation Time: 0:00
Servings: 8
Diet Fresh Blueberry Pancakes Recipe brought to you by Diet Recipes To-Go
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