Last night, we had a treat for dinner! Pancakes with sweet syrup, fresh strawberries and silky, smooth whip cream. It was heaven! As most diabetics know, pancakes are a generally a “once in a blue moon” treat. The carb count in a single pancake can be down right scary! But, with this simple recipe, you can enjoy this special treat without worrying about dropping to the floor in a diabetic coma!
A quick tip – choose the right syrup carefully. There are a lot of syrup’s out there that claim to be diabetic friendly and sugar free, but are packed with carbs per tablespoon. I finally found a syrup that is only 8 carbs per 1/4 cup. Mrs Butterworth’s Sugar-Free syrup is great for treats like this and there is no guilt when it comes to sticking with a diabetic diet! And, if someone needs more than a 1/4 cup of syrup on their pancake, well, I am not sure what to suggest to them Oh, and the kids love the syrup too!
Diabetic Friendly Pancakes
1/2 cups Flour, whole wheat
1/2 cups flour, all-purpose
1/4 cups wheat germ, toasted
1 teaspoons baking powder
2 teaspoons sugar substitute
1 large egg
1 1/4 cup milk
4 teaspoons margarine
- Stir together flours, wheat germ, baking powder and sugar substitute in a medium bowl until well mixed.
- In a separate bowl, whisk together egg and milk; add all at once to the flour mixture and stir until just combined.
- Heat a griddle or non-stick skillet over medium-high heat. Spray with cooking spray. (It should be hot enough so that when you sprinkle drops of water on the surface, they dance.)
- Use a 1/4 cup measuring cup to measure and pour the cakes. Cook for about 2 to 3 minutes or until bubbles appear on the surface.
- Turn when bubbles come to the surface and pop, and the edges are slightly dry.
- Remove from pan when bottom is lightly brown, about 1 to 2 more minutes.