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Mini Pancakes with Strawberry Sauce Diabetic Recipe Ingredients: 1 cup skim milk One egg white 1 teaspoon vanilla 1 cup all-purpose flour 1-1/2 teaspoon baking powder Pinch salt Pinch cinnamon 1 teaspoon olive oil 1/2 cup low-fat yogurt Strawberry Sauce: 1 pint frozen unsweetened strawberries 1/2 cup water 1 tablespoon granulated sugar 2 teaspoons cornstarch

Directions:
Strawberry Sauce:  In saucepan over medium-high heat, bring strawberries, water, sugar and cornstarch to boil; cook for one minute or until thickened.

Pancakes:  In bowl, beat milk, egg white and vanilla. Add flour, baking powder, salt and cinnamon; beat mixture just until blended.

Heat snall nonstick skillet until drop of water sizzles on it. Lightly brush skillet with oil. For each pancake, pour 2-tablespoons batter onto skillet. Cook for one minute; turn and cook for 30 seconds. Keep warm. Repeat with remaining batter; brushing skillet with oil as required. Spoon Strawberry Sauce over pancakes; garnish with yogurt.

Recipe makes 12 pancakes or six servings.

Nutrition Information per Serving:
Calories: 145
Fat 1g
Carbohydrate 27g
Protein 5g
Diabetic Exchange per Crepe:  1 Starchy Choice, 1/2 Milk Choice (2-percent), 1 Fruit and Vegetable Choice

See also:
Oat Bran Pancakes
Honey Pancakes
Cranberry-Wheat Pancakes
Oatmeal Pancakes
Dutch Apple Pancake
Low Calorie Crepes

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