Low Fat Buttermilk Pancakeswaffle Mix Diabetic Cookbook Food

LOW FAT BUTTERMILK PANCAKES/WAFFLE MIX- DIABETIC COOKBOOK

Steps:

• Combine flour and baking powder and make a well in center.
• Beat eggs, buttermilk, and vanilla in a separate bowl.
• Add mixture to the well.
• Cook as usual.

DIABETIC, LOW-FAT SPECIAL BUCKWHEAT PANCAKES

Steps:

• Blend flours, baking powder, and sugar substitute in bowl.
• Mix in egg, water, and melted margarine.
• Let batter stand for 10 minutes.
• Melt 1 teaspoon margarine in a 10-in nonstick skillet over medium heat.
• Drop batter by the tablespoonful onto hot skillet.
• Allow pancakes to cook until bubbles form around the pancakes.
• Thin remaining batter with additional water if necessary.
• Turn pancakes over with a spatula.
• Continue cooking until pancakes are done.
• Place on heated dish and continue cooking until all the pancakes have been prepared.

VEGETARIAN, DIABETIC, LOW-FAT WHOLE WHEAT BUTTERMILK PANCAKES

Steps:

• Stir together the flours, sugar, baking powder, baking soda and salt.
• Beat the egg, milk and oil together.
• Add the liquids to the flour mixture and stir just until blended.
• Pour the batter onto a greased hot griddle.
• Serve with fresh fruit slices, unsweetened applesauce or low-calorie syrup.

LOW FAT PANCAKES

Steps:

• Sift dry ingredients into medium bowl.
• Mix together wet ingredients and add to dry ingredients.
• Stir only until dry ingredients have disappeared.
• Do not over mix.
• If you find the mix is too liquid, add more flour.
• Cook on a hot griddle, flipping as needed.

LOW-FAT BUTTERMILK PANCAKES

Steps:

• Place all ingredients in a food processor work bowl and mix well.
• Pour pancake batter to form pancakes in hot skillet coated with cooking spray. (On our electric stove, we set it to medium heat -- around 5 or 6) Brown lightly on both sides.
• Serve topped with butter spray or margarine, if desired, and maple syrup.

FLUFFY HIGH-FIBER, LOW-FAT PANCAKES

Steps:

• 1. Combine buttermilk, oats, and bran in large mixing bowl. Let stand 5 minutes. Add egg and beat until blended.2. Mix flour, sugar, salt, and baking soda until blended.3. Add to bran mixture and blend until flour is moistened.4. Pour 1/4 cup batter in hot nonstick frying pan. Cook about 3 minutes or until bubbles form and edge of pancake is dry. Turn and cook 2 minutes longer.5. Top with 1/2 cup strawberry topping. To make strawberry topping, place 1 cup strawberries and 1 tsp apple juice concentrate in blender. Blend until smooth.EXCHANGES1 1/2 StarchNUTRITION FACTSCalories 132 Calories from Fat 28Total Fat 3g Saturated Fat 1gCholesterol 55mgSodium 462mgTotal Carbohydrate 23g Dietary Fiber 7g Sugars 4gProtein 8g

HEALTHY LOW-FAT WHOLE WHEAT BUTTERMILK PANCAKES

Steps:

• Combine the 2 milks and the 2 1/2 tablespoons lemon juice and let sit for about 10 minutes.
• Sift together the flour, bran, baking powder, baking soda, cinnamon, orange zest, and sugar into a large bowl.
• In a separate bowl, whisk together the eggs, milk and lemon juice, and additional 1 tablespoon lemon juice.
• Pour the wet ingredients into the dry ingredients and whisk together until there are no more lumps.
• Spray a preheated (to proper pancake temperature) griddle with Pam.
• Cook pancakes on griddle.