Apple and Oat Pancakes*

Delicious buttermilk pancakes with apples and homemade apple syrup. Diabetic friendly*





Ingredients
1/3 cup quick cooking rolled oats
2 cup cold water
2 cup Pancakes, buttermilk, complete dry mix
1 small apples , grated
2 tbsp sugar
1/2 tsp ground cinnamon
3/4 cup unsweetened applesauce
1/4 cup Syrup, pancake, reduced calorie


Directions
1 Mix the 2 cups of water and oats together in a medium bowl, let sit for 5 minutes.
2 After 5 minutes add in the pancake mix, grated apple, sugar, and cinnamon to the oats. Stir until mixed together.
3 Spray a nonstick pan with nonstick cooking spray and heat until medium hot.
4 Pour the batter into the pan 1/4 cup at a time. Cook until bubbles start to break on the pancake and the edges look crisp.
5 Flip and cook the other side until a golden brown.
6 While pancakes are cooking, mix the applesauce and syrup in a small pot and warm over low flame. Serve 2 tablespoons over 2 pancakes.
Additional Information
For light pancakes you can use club soda for the liquid in the batter.

Serves 8

Nutrition Facts
Makes 8 servings
Amount Per Serving
Calories 169.8
Total Carbs 36.2 g
Dietary Fiber 1.8 g
Sugars 13.1 g
Total Fat 1.4 g
Saturated Fat 0 g
Unsaturated Fat 1.4 g
Potassium 29.4 mg
Protein 3.6 g
Sodium 447.8 mg
Dietary Exchanges
1/4 Other Carbohydrate, 2 Starch

Almond-Crusted French Toast*

Crunchy almond crusted bread with a soft and tender inside. *Diabetic friendly.






Ingredients
1/3 cup ground flaxseed
1/4 cup sliced almonds
1 cup Soy Milk, vanilla, light
1/2 cup Egg Substitute, Better 'N Eggs, frozen
1 tbsp maple syrup
1/2 tsp ground cinnamon
1/2 tsp vanilla extract
2 egg whites , large
6 piece Bread, whole wheat, 100% (or whole grain)
1 cooking spray
1 tsp Butter, unsalted , divided
1 1/2 tsp powdered sugar (sifted)


Directions
1 Toss flaxseed and almonds together in a shallow dish.
2 Whisk together milk with egg substitute, syrup, cinnamon, vanilla, and egg whites in a bowl and then pour into a separate shallow dish.
3 Dunk each bread slice in milk mixture covering both sides, letting bread sit in mixture 2 to 3 minutes; coat each slice of bread with almond mixture, on 1 side, pressing gently to be sure almonds stick.
4 Heat a cooking spray coated frying pan over medium heat. Heat 1/2 teaspoon butter in pan to melting.
5 Lay bread in pan, coated sides down. Cook 2 minutes per side or until golden. Continue cooking bread with cooking spray, the rest of the butter, and bread. When ready to serve, dust bread with sugar.
Additional Information
Try using a variety of crushed nuts to kick up the flavor of plain French toast. Top toast with maple syrup, fresh berries, or bananas sauted with butter and cinnamon.

Nutrition Facts
Makes 6 servings
Amount Per Serving
Calories 145
Total Carbs 22.7 g
Dietary Fiber 4.9 g
Sugars 6 g
Total Fat 3.3 g
Saturated Fat 0.5 g
Unsaturated Fat 2.8 g
Potassium 91.3 mg
Protein 8.5 g
Sodium 228.5 mg
Dietary Exchanges
1/4 Fat, 1 Starch, 1/4 Very Lean Meat


Prep Time: 15 minutes
Cook Time: 4 minutes
Difficulty: INTERMEDIATE

Almond and Blueberry Pancakes*

Moist pancakes with almonds and fresh blueberries. Diabetic friendly.*









Ingredients
1/2 cup white whole wheat flour
3/4 cup whole wheat flour
1/2 oz frozen apple juice concentrate (2 tsp)
2 tsp baking powder
1/4 tsp salt
1 1/2 tsp unsweetened applesauce
1 1/4 cup whole milk
1/8 tsp almond extract
3 egg whites
3/4 cup fresh blueberries
1 tbsp slivered almonds , crushed
1 cooking spray

1 In large mixing bowl, blend all-purpose flour, whole wheat flour, apple juice concentrate, baking powder, and salt.
2 In separate bowl, mix applesauce, milk, almond extract, egg whites, blueberries, and almonds.
3 Add flour mix and blend until batter is smooth.
4 Coat large skillet with cooking spray and heat to medium. Using quarter cup measure, spoon batter into skillet for each pancake.
5 Flip pancakes once bubbles form on top. Cook each side until golden brown.

Nutrition Facts
Makes 8 servings
Amount Per Serving
Calories 113.8
Total Carbs 18.9 g
Dietary Fiber 2.7 g
Sugars 4.4 g
Total Fat 1.8 g
Saturated Fat 0.8 g
Unsaturated Fat 0.9 g
Potassium 78.3 mg
Protein 5.3 g
Sodium 251.3 mg
Dietary Exchanges 1
Starch, 1/4 Very Lean Meat