Diabetes Recipes

Mini Pancakes with Strawberry Sauce

2 rating(s)
Mini Pancakes with Strawberry Sauce
1 2

Select a rating:

Thank You!

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


Use the drop down below to calculate the nutrition facts for this recipe based on how big or small of a portion you plan to eat. What if I eat:

About

Make this for: Breakfast

Category: Breads & Muffins

This Recipe Makes: 6 Serving(s)

Summary

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)

Instructions

  • 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