Trading butter for applesauce is a healthy way to cut out excess fat and still enjoy the sweetness of pancakes. These diabetic-friendly pancakes are low in fat and easy to make. Serve with fresh fruit to make it more filling, or add fruit right into the batter. For a heart-healthy whole wheat option, use whole wheat flour.
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 2 tablespoons toasted wheat germ
- 1 cup nonfat buttermilk
- 1/4 cup unsweetened applesauce
- 2 teaspoons vegetable oil
- 1 large egg, lightly beaten
- Cooking spray
- Sugar-free maple syrup (optional)
- Fresh fruit slices (optional)
- Combine first 4 ingredients in a medium bowl; make a well in center of mixture. Combine buttermilk and next 3 ingredients. Add buttermilk mixture to dry ingredients, stirring just until dry ingredients are moistened.
- Heat a nonstick griddle or nonstick skillet coated with cooking spray over medium heat. For each pancake, pour 1/4 cup batter onto hot griddle, spreading to a 5-inch circle. Cook pancakes until tops are covered with bubbles and edges look cooked; turn pancakes, and cook other side.
- Serve with maple syrup and fresh fruit, if desired (syrup and fruit not included in analysis).
Tip: One tablespoon of sugar-free maple syrup has 8 calories and 3 grams of carbohydrate.
- Calories per serving: 74
- Calories from fat: 0.0%
- Fat per serving: 1.8g
- Saturated fat per serving: 0.4g
- Monounsaturated fat per serving: 0.0g
- Polyunsaturated fat per serving: 0.0g
- Protein per serving: 3g
- Carbohydrates per serving: 11.5g
- Fiber per serving: 0.6g
- Cholesterol per serving: 22mg
- Iron per serving: 0.0mg
- Sodium per serving: 143mg
- Calcium per serving: 0.0mg