|
|
|
1 ratings
5 stars (1)
4 stars (0)
3 stars (0)
2 stars (0)
1 stars (0)
| |
|
|
Email
|
|
|
Email this page to a friend
| |
|
|
Simple swaps make this breakfast favorite more diabetes friendly.
Ingredients
For the coulis:
- 2 cups fresh blueberries, washed and pat-dried
- â
cup sugar
- 1 Tbsp. lemon juice
Blend all ingredients in a food processor for approximately 2 minutes. Warm before use.
For the pancakes:
- ½ cup unbleached all purpose flour
- ½ cup whole wheat flour
- 1 tsp. baking powder
- ¼ tsp. baking soda
- ½ tsp. nutmeg, freshly ground
- 1 egg
- ¼ cup egg substitute
- ½ cup fat free buttermilk
- 1 tsp. vanilla
- ½ cup part skim ricotta cheese
- 1 Tbsp. lemon zest
- ½ cup blueberries, washed and pat-dried
- Mix the flours, the baking powder, baking soda and nutmeg in a small bowl.
- Whisk the egg, egg substitute, buttermilk, vanilla, ricotta cheese and lemon zest in a medium bowl.
- Gently stir the dry ingredients into the egg mixture until just mixed.
- Prepare a large skillet with vegetable spray and place over medium heat.
- Pour â
cup of batter onto the skillet and add a few blueberries onto each pancake. Cook for 1½ - 2 minutes or until the edges appear brown. Flip and cook the other side for another 1½ minutes.
- Place 2 pancakes on each plate and serve with â
cup of the warmed blueberry coulis.
Note: These are quite hearty pancakes and very filling. You can easily double the milk and make thinner, less cake-like pancakes.
Servings per recipe: 3
Recipe from EatGoodCarbs.com with permission from the author, Johanna Burani, MS, RD, CDE.