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Cranberry-Wheat Pancakes Diabetic Recipe
Ingredients: |
For orange sauce, in a small saucepan combine the 1 teaspoon orange peel, the orange juice, water, 2 tablespoons sugar, 2 tablespoons snipped dried cranberries (if desired), and cornstarch. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat; set aside.
For pancakes, in a large bowl combine the whole wheat flour, all-purpose flour, 1 tablespoon sugar, baking powder, and salt. Make a well in the center of mixture; set aside. In another bowl combine evaporated milk, egg product, melted margarine or butter, and vanilla; add all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy). Fold in the 1/2 cup cranberries and 1 tablespoon orange peel.
Coat a griddle or heavy skillet with cooking spray. Preheat over medium-high heat. For each pancake, pour about 1/4 cup batter onto hot griddle or skillet. Spread batter into a circle about 4 inches in diameter. Cook over medium heat about 2 minutes on each side or until pancakes are golden brown, turning to cook second sides when pancakes have bubbly surfaces and edges are slightly dry. Serve the pancakes with orange sauce.
Recipe makes six servings (12 pancakes).
Nutrition Information per Serving:
Calories: 250
Total Fat: 5g
Saturated Fat 1g
Cholesterol: 2mg
Carbohydrate: 44g
Protein: 10g
Fiber: 4g
Sodium 500mg
Protein: 2g
Exchanges: 1-1/2 starch, 1 fruit, 1/2 dairy, 1/2 fat/sugar
See also:
Oat Bran Pancakes
Honey Pancakes
Mini Pancakes with Strawberry Sauce
Cranberry-Wheat Pancakes
Oatmeal Pancakes
Dutch Apple Pancake
Low Calorie Crepes
