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Strawberries And Cream Pancakes

Strawberries And Cream Pancakes

Serving Size: 2 pancake with 1 tablespoon cream cheese and 1/4 cup strawberries 3 cups coarsely chopped fresh strawberries 1/4 cup refrigerated or frozen egg product, thawed, or 1 egg, lightly beaten 3/4 cup whipped Greek cream cheese**, softened In a medium bowl combine strawberries, orange peel and 1/4 cup orange juice. Cover and let stand for 20 to 30 minutes to blend flavors, stirring occasionally. In a large bowl stir together flours, seeds, sugar, baking powder, and salt. In another bowl use a fork to combine milk, egg, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy). For each pancake, pour 2 tablespoons batter onto a hot, lightly greased griddle or heavy skillet. Spread batter to an even layer if necessary. Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown; turn over when surfaces are bubbly and edges are slightly dry. Keep pancakes warm in a 200 degrees F oven while making the rest. To serve, in a small bowl combine cream cheese and orange juice; spread evenly over pancakes. Top with strawberries. Continue reading >>

Pear-ginger Pancakes

Pear-ginger Pancakes

1/2 of a medium pear, cored and finely chopped (1/2 cup) 1 recipe Apricot-Pear Syrup (see recipe below) In a medium bowl, combine all-purpose flour, whole wheat flour, brown sugar, baking powder, ginger, and salt. Make a well in the center of flour mixture; set aside. In a small bowl, whisk together milk, egg, and oil; stir in chopped pear. Add egg mixture all at once to flour mixture; stir just until moistened. For each pancake, pour 1/4 cup of the batter onto a hot, lightly greased griddle or heavy skillet, spreading batter into an even layer if necessary. Cook over medium heat for 2 to 4 minutes or until pancakes are golden, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry. Keep pancakes warm in a 300 degrees F oven while cooking the remaining pancakes. Serve pancakes with warm Apricot-Pear Syrup. *Sugar Substitutes: Choose from Sweet'N Low Brown or Sugar Twin Granulated Brown. Follow package directions to use product amount equivalent to 1 tablespoon brown sugar. *Sugar Substitutes: PER SERVING WITH SUBSTITUTE: Same as above, except. 229 cal., 35 g carb., 242 sodium 1/2 of a medium pear, cored and finely chopped (1/2 cup) 2 tablespoons low sugar apricot preserves Continue reading >>

Blueberry-banana Pancakes

Blueberry-banana Pancakes

1 tablespoon sugar-free maple-flavored syrup For maple bananas, in a medium bowl stir together bananas, blueberries, 1/4 cup syrup, the lemon juice, and cinnamon. Set aside. In a large bowl stir together flour, oats, baking powder, baking soda, and salt. In a medium bowl use a fork to combine buttermilk, egg, oil, 1 tablespoon syrup, and the vanilla. Add buttermilk mixture all at once to flour mixture. Stir just until moistened. Let stand for 10 minutes to soften oats. Spoon two slightly rounded tablespoons batter onto a hot, lightly greased griddle or heavy skillet; spread to a 3 to 4-inch circle. Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown. Turn over when edges are slightly dry and bottoms are browned. Serve warm topped with maple bananas. *Test Kitchen Tip: To make 1 cup sour milk, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough fat-free milk to make 1 cup total liquid; stir. Let the mixture stand for 5 minutes before using. PER SERVING: 159 cal., 3 g total fat 1 mg chol., 246 mg sodium, 31 g carb. (2 g fiber, 8 g sugars), 5 g pro. Continue reading >>

Eat To Beat Diabetes: Diabetic Breakfasts That Boost Your Energy

Eat To Beat Diabetes: Diabetic Breakfasts That Boost Your Energy

Kick-start your day with diabetes-friendly breakfast recipes that are packed with nutrition and satisfaction. Enjoy healthy breakfast sandwiches, superfood smoothies, omelets, yogurt parfaits, and more. Kick-start your day with diabetes-friendly breakfast recipes that are packed with nutrition and satisfaction. Enjoy healthy breakfast sandwiches, superfood smoothies, omelets, yogurt parfaits, and more. Kick-start your day with diabetes-friendly breakfast recipes that are packed with nutrition and satisfaction. Enjoy healthy breakfast sandwiches, superfood smoothies, omelets, yogurt parfaits, and more. Kick-start your day with diabetes-friendly breakfast recipes that are packed with nutrition and satisfaction. Enjoy healthy breakfast sandwiches, superfood smoothies, omelets, yogurt parfaits, and more. Continue reading >>

Spiced Oatmeal Pancakes With Sauted Apples

Spiced Oatmeal Pancakes With Sauted Apples

Spiced Oatmeal Pancakes with Sauted Apples Spiced Oatmeal Pancakes with Sauted Apples Serving Size: 4 mini pancakes, 1/4 cup apple mixture, and 2 tablespoons syrup per serving 1/2 cup regular (not quick-cooking) rolled oats 1/3 cup refrigerated or frozen egg product, thawed 1 cup sugar-free maple-flavored syrup, warmed Place rolled oats in a blender or food processor. Cover and blend or process until very fine, resembling flour. In a large bowl combine ground oats, white whole wheat flour, brown sugar, baking powder, apple pie spice, and salt. In a medium bowl combine milk, egg product, and oil. Add to flour mixture and whisk just until combined, mixture should be lumpy. For each pancake, pour about 1 tablespoon batter onto a hot, lightly greased griddle or heavy skillet. Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown, turning to second side when pancakes have bubbly surfaces and edges are slightly dry. Serve warm with Sauteed Apples and maple syrup. Continue reading >>

Diabetic Pancake Recipes

Diabetic Pancake Recipes

Fluffy pancakes are a quick and easy morning indulgence you don’t have to live without. Our healthier homemade pancake recipes are made diabetes-friendly with fresh fruits and hearty grains, so you can help yourself to a small stack without worry. Fluffy pancakes are a quick and easy morning indulgence you don’t have to live without. Our healthier homemade pancake recipes are made diabetes-friendly with fresh fruits and hearty grains, so you can help yourself to a small stack without worry. Fluffy pancakes are a quick and easy morning indulgence you don’t have to live without. Our healthier homemade pancake recipes are made diabetes-friendly with fresh fruits and hearty grains, so you can help yourself to a small stack without worry. Fluffy pancakes are a quick and easy morning indulgence you don’t have to live without. Our healthier homemade pancake recipes are made diabetes-friendly with fresh fruits and hearty grains, so you can help yourself to a small stack without worry. Fluffy pancakes are a quick and easy morning indulgence you don’t have to live without. Our healthier homemade pancake recipes are made diabetes-friendly with fresh fruits and hearty grains, so you can help yourself to a small stack without worry. Fluffy pancakes are a quick and easy morning indulgence you don’t have to live without. Our healthier homemade pancake recipes are made diabetes-friendly with fresh fruits and hearty grains, so you can help yourself to a small stack without worry. Fluffy pancakes are a quick and easy morning indulgence you don’t have to live without. Our healthier homemade pancake recipes are made diabetes-friendly with fresh fruits and hearty grains, so you can help yourself to a small stack without worry. Continue reading >>

Zucchini Pancakes | Diabetic Living Online

Zucchini Pancakes | Diabetic Living Online

Shredded or bite-size sticks zucchini (optional) Combine 1 pound zucchini and salt in a large bowl. Let stand 30 minutes. Place zucchini in a strainer and press firmly with a rubber spatula to force out water. Combine zucchini, 1/2 cup red onion, the Parmesan cheese, flour, egg product, 1 tablespoon olive oil, garlic powder, and pepper in a large bowl. If the batter is not thick enough to hold together, add a little more flour, one tablespoon at a time, until the mixture is the right consistency. Lightly coat a large skillet or griddle with nonstick cooking spray. Add 1 teaspoon olive oil to skillet and heat over medium heat. Using 1/4 cup zucchini mixture per pancake, drop zucchini mixture onto hot skillet, leaving 2 to 3 inches between mounds. Flatten mounds to about 1/2-inch thickness. Cook pancakes about 4 minutes or until golden brown, carefully turning once halfway through cooking. Keep pancakes warm in a 300 degrees F oven while cooking the remaining pancakes. If desired, top pancakes with sour cream and sprinkle with additional chopped red onion or shredded zucchini to serve. PER SERVING: 69 cal., 3 g total fat (1 g sat. fat), 3 mg chol., 154 mg sodium, 7 g carb. (1 g fiber), 4 g pro. Continue reading >>

Orange Buttermilk Pancakes

Orange Buttermilk Pancakes

3 tablespoons sugar or sugar substitute* equivalent to 3 tablespoons sugar In a large bowl combine flour, sugar, baking powder, salt, and orange peel. In a medium bowl combine orange juice, buttermilk, egg, and oil. Stir orange juice mixture into flour mixture until combined but still slightly lumpy. Heat a lightly greased griddle or heavy skillet over medium heat. For each pancake pour about 1/4 cup batter onto griddle. Cook until golden; turn when tops are bubbly and edges are slightly dry (1 to 2 minutes per side). Makes 16 pancakes (16 servings) *Sugar Substitutes: Choose from Splenda Granular or Sweet 'N Lowbulk or packets. Follow package directions to use product amount equivalent to 3 tablespoons sugar. *Sugar Substitutes: PER SERVING WITH SUBSTITUTE: same as above, except 98 cal. 16 g carb., 2 g sugar TEST KITCHEN TIP: A Microplane zester (microplane.com) is ideal for removing the flavorful orange zest from the fruit while leaving the bitter white pith behind. You'll find them at kitchenware stores. Continue reading >>

Blueberry Buckwheat Pancakes

Blueberry Buckwheat Pancakes

Ingredients Directions In a medium bowl, stir together buckwheat flour, whole wheat flour, sugar, baking powder, baking soda, and salt. Make a well in center of flour mixture; set aside. In a small bowl, beat egg slightly; stir in buttermilk, oil, and vanilla. Add buttermilk mixture all at once to flour mixture. Stir just until combined but still slightly lumpy. Stir in blueberries. Heat a lightly greased griddle or heavy skillet over medium heat until a few drops of water sprinkled onto griddle dance across the surface. For each pancake, pour a scant 1/4 cup batter onto hot griddle. Spread the batter into a circle that's about 4 inches in diameter. Cook over medium heat until pancakes are brown, turning to cook second sides when pancake surfaces are bubbly and edges are slightly dry (1 to 2 minutes per side). Serve immediately or cover loosely with foil and keep warm. Makes 6 (2-pancake) servings. Continue reading >>

Breakfast

Breakfast

Diabetic breakfast recipes are available for all of your favorites, including pancakes, waffles, and omelets. The best part is that everyone will love these dishes so much, they'll never guess they're diabetes-friendly! Plus, whether you're counting carbs or counting calories, there are also light breakfast recipes to choose from. Continue reading >>

Honey-oat Pancakes | Diabetic Living Online

Honey-oat Pancakes | Diabetic Living Online

Bottled light pancake syrup and waffle syrup product (optional) In a large bowl, combine oats, whole wheat flour, all-purpose flour, baking powder, and salt. Make a well in the center of flour mixture; set aside. In a medium bowl, beat the egg whites with a fork; stir in buttermilk, oil, honey, and vanilla. Add egg white mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Cover batter; allow to stand at room temperature for 15 to 30 minutes to slightly soften oats. Coat an unheated griddle or heavy skillet with nonstick cooking spray. Preheat over medium-high heat. For each pancake, pour about 1/4 cup of the batter onto the hot griddle or skillet. Spread batter into a circle about 4 inches in diameter. Cook over medium heat for 4 to 6 minutes or until the pancakes are golden, turning to cook second sides when pancakes have bubbly surfaces and edges are slightly dry. If desired, garnish with strawberry fans and serve pancakes with strawberry syrup. Makes 8 servings (16 pancakes). PER SERVING: 187 cal., 5 g total fat (1 g sat. fat), 2 mg chol., 220 mg sodium, 28 g carb. (2 g fiber, 6 g sugars), 8 g pro. Continue reading >>

Our Best Diabetic Recipes For Spring

Our Best Diabetic Recipes For Spring

Diabetic Living / Diabetic Recipes / Popular The start of spring calls for fun dishes featuring fresh ingredients. We packed tons of seasonal fruits and veggies into these diabetes-friendly recipes for healthy breakfasts, lunches, dinners, and desserts that work for a variety of diets. Crowned with almonds and topped with fresh berries, this low-carb pancake recipe comes together in the oven and makes a gorgeous spring-inspired breakfast for two. Spring Recipes , Diabetes Recipes , Popular Diabetic Recipes Combine low-fat Greek yogurt and coconut milk to get a creamy pasta sauce with tropical flair. Toss the sauce with whole wheat linguine and pan-fried chicken strips for an all-in-one meal that has just 27 grams of carb per serving. Spring Recipes , Diabetes Recipes , Popular Diabetic Recipes Cashew-Cilantro Pesto with Veggie Noodles Create gluten-free veggie noodles by cutting cucumber, radish, and carrot into thin ribbons. We tossed the veggie noodles with homemade pesto for a no-cook low-carb meal thats suited to a raw diet. Spring Recipes , Diabetes Recipes , Popular Diabetic Recipes We gave our banana bread a spring makeover, filling it with whole grains and frozen fruit for more flavor and nutrition. Enjoy the low-calorie recipe for a sweet breakfast or dessert. Spring Recipes , Diabetes Recipes , Popular Diabetic Recipes Our healthy Southwestern spin on the classic BLT features two fun additions: chicken breasts baked in a coating of dried cherries and oat crumbs and a spicy lime-and-mayonnaise spread. Spring Recipes , Diabetes Recipes , Popular Diabetic Recipes Parmesan-Panko Leeks with Herbed Mushroom Cream Sauce Tender leeks covered with a crunchy mixture of Parmesan cheese and bread crumbs makes an elegant vegetarian meal or side dish that has just 162 calo Continue reading >>

Pumpkin-ricotta Pancakes

Pumpkin-ricotta Pancakes

In a medium mixing bowl combine flour, baking powder, pumpkin pie spice and salt. In a second bowl, use a fork to combine the egg whites, milk, pumpkin puree, ricotta, brown sugar, olive oil, 1 teaspoon orange peel, vanilla and cider vinegar until creamy. Add pumpkin mixture to reserved flour mixture. Stir just until moistened. Cover and let stand for 10 minutes. Meanwhile peel and section orange over a small bowl. Squeeze any remaining juice from the membranes over the segments (about 2 tablespoons). Stir in honey, mint and remaining 1/2 teaspoon of orange peel. Set aside. Spray a griddle or heavy skillet with nonstick cooking spray. Pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet. Using the back of a spoon, spread batter into 3 to 4-inch pancakes. Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown. Turn over when surfaces are bubbly and edges are slightly dry. To serve, top with orange mixture. *Sugar Substitute: Choose from Sweet'N Low Brown or Sugar Twin Granulated Brown. Follow package directions to use product amount equivalent to 1 tablespoon brown sugar. *Sugar Substitute: Nutrition Analysis: 276 calories, 12 g protein, 37 g carbohydrate, 10 g total fat (3 g sat. fat), 10 mg cholesterol, 5 g fiber, 14 g sugar, 101% Vitamin A, 64% Vitamin C, 572 mg sodium, 33% calcium, 11% iron, Exchanges 2 starch, .5 fruit, 1 lean meat, 1 fat Carb Choice 2.5 PER SERVING: 303 cal., 10 g total fat (3 g sat. fat), 10 mg chol., 574 mg sodium, 43 g carb. (5 g fiber, 20 g sugars), 12 g pro. Starch (d.e): 2; Fruit (d.e): 0.5; Other Carb (d.e): 0.5; Lean Meat (d.e): 1; Fat (d.e): 1; Continue reading >>

Fluffy Oat Bran Pancakes

Fluffy Oat Bran Pancakes

1/2 cup sugar-free pancake and waffle syrup product In a medium bowl, stir together flour, oat bran, brown sugar, baking powder, and salt. Stir in milk and oil just until combined. In a small bowl, beat egg whites with an electric mixer on medium speed until stiff peaks form (tips stand straight); fold into batter (small mounds of egg white will remain). Lightly coat an unheated griddle or large nonstick skillet with nonstick cooking spray. Preheat over medium heat. For each pancake, spoon 1/4 cup of the batter onto hot griddle or skillet; if necessary, spread to a 4-inch circle. Cook about 2 minutes on each side or until pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry. Meanwhile, in a small saucepan, heat syrup product until warm. Stir in orange peel. Serve syrup mixture with pancakes. If desired, serve with orange wedges. Makes 4 servings (3 pancakes per serving). Blueberry-Oat Bran Pancakes: Prepare as directed, except after putting batter on the hot griddle, sprinkle 1/2 cup fresh blueberries evenly atop pancakes. Continue as directed. PER SERVING: 180 cal., 4 g total fat (1 g sat. fat), 1 mg chol., 299 mg sodium, 32 g carb. (2 g fiber), 7 g pro. Continue reading >>

Oat Pancakes

Oat Pancakes

Ingredients Directions In a large bowl combine the oats, all-purpose flour, whole wheat flour, baking powder, and salt. Make a well in the center of mixture; set aside. In a medium bowl combine the egg whites, buttermilk, oil, honey (if desired), and vanilla. Add egg white mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Cover batter; allow to stand at room temperature for 15 to 3 minutes. Meanwhile, prepare Maple-Pear Sauce; keep warm. Spray a griddle or heavy skillet with nonstick coating. Preheat over medium-high heat. For each pancake, pour about 1/4 cup of the batter onto the hot griddle or skillet. Spread batter into a circle about 4 inches in diameter. Cook over medium heat about 2 minutes on each side or until the pancakes are golden, turning to cook second sides when pancakes have bubbly surfaces and edges are slightly dry. Serve with Maple-Pear Sauce. Makes 8 servings (16 pancakes). Maple-Pear Sauce Ingredients Continue reading >>

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