Diabetes Recipes

Easy Pancakes

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Easy Pancakes
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Nutrition Facts

Makes: 2 Serving(s)


Amount Per Serving


Calories: 360


Total Fat: 22g


Saturated Fat: 4g


Cholesterol: 250mg


Sodium: 110mg


Total Carbohyrdates: 25g


Dietary Fiber: 4g


Sugars: 3g


Protein: 18g


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About

Make this for: Breakfast

This Recipe Makes: 2 Serving(s)

Summary

These pancakes, which have a delicious nutty flavor, offer a high amount of fiber and can be made with virtually no flour.(NOTE: blueberries are included in the analysis)

What you'll need

  • 3 tbsp. raw sunflower seeds, ground fine
  • 3 tbsp. raw pumpkin seeds, ground fine
  • 3 med organic eggs
  • 1/4 cup non-gluten oat flour (any non-wheat or non-gluten flour will do)
  • 1/4 cup rice milk
  • 1/4 cup blueberries (optional)

Instructions

  • Step 1
    Combine all ingredients in a medium-sized bowl and mix well until clumps have dissolved.
  • Step 2
    Heat a lightly oiled skillet or griddle pan over medium heat.
  • Step 3
    Pour batter into 3-inch diameter circles in the pan. When pancakes begin to bubble, flip and cook on the other side for a short amount of time until lightly browned on both sides.
  • Step 4
    SUBSTITUTIONS: You may add berries or other fruit to this recipe. If the fruit is frozen, the batter has a tendency to clump around it; the pancakes still turn out fine.

Diabetic Exchanges

  • Fat: 3
  • Meat/Meat Substitutes: Lean: 2
  • Carbohydrate: 1 1/2