Diabetes Recipes

Mini Pancakes with Strawberry Sauce

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Mini Pancakes with Strawberry Sauce
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Nutrition Facts

Makes: 6 Serving(s)

Amount Per Serving

Calories: 150

Total Fat: 1.5g

Saturated Fat: 0g

Cholesterol: 10mg

Sodium: 70mg

Total Carbohyrdates: 30g

Dietary Fiber: 2g

Sugars: 9g

Protein: 5g

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Make this for: Breakfast

Category: Breads & Muffins

This Recipe Makes: 6 Serving(s)


Cinnamon mini pancakes with a delicious strawberry sauce that comes together in a snap. (NOTE: low sodium baking powder used, plain low-fat yogurt used)

What you'll need

  • 1 cup skim milk
  • 1 med egg white
  • 1 tsp. vanilla
  • 1 cup all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1 pinch salt
  • 1 pinch cinnamon
  • 1 tsp. olive oil
  • 1/2 cup low-fat yogurt
  • 1 pint(s) frozen unsweetened strawberries (strawberry sauce)
  • 1/2 cup water (strawberry sauce)
  • 1 tbsp. granulated sugar (strawberry sauce)
  • 2 tsp. cornstarch (strawberry sauce)


  • Step 1
    Strawberry Sauce: In saucepan over medium-high heat, bring strawberries, water, sugar and cornstarch to boil; cook for one minute or until thickened.
  • Step 2
    Pancakes: In bowl, beat milk, egg white and vanilla. Add flour, baking powder, salt and cinnamon; beat mixture just until blended.
  • Step 3
    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.

Diabetic Exchanges

  • Starch: 1
  • Fruit: 1