Breakfast > Diabetic > Banana-Yogurt Pancakes >
Banana-Yogurt Pancakes
For Diabetics
2 C unbleached all-purpose flour, sifted
1 packet sugar substitute
1 TBS baking soda
8 oz. fat-free plain yogurt
1 large ripe banana, mashed
1/2 C skim milk
1/2 TBS canola oil
1 tsp. vanilla extract
4 egg whites, beaten to soft peaks
Butter-flavored cooking spray, refrigerated
In a bowl, combine the flour, sugar substitute, and baking soda. Add the yogurt, banana, milk, oil, and vanilla; stir until just moistened. Gently fold in the beaten egg whites. Coat a non-stick skillet with a scant of cooking spray. Using a ladle, make 4" pancakes. Cook until bottoms are browned and bubbles appear on top of the cakes. Turn and continue to cook until browned; keep warm while cooking the remainder of the pancakes.
Nutrition information per serving: 76 calories (7% calories from fat), 3 g protein, 1 total fat (0.1 saturated fat), 14 g carbohydrates, 1 g dietary fiber, 0 cholesterol, 236 mg sodium. Diabetic Exchanges: 1 carbohydrate (bread/starch).
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