diabetic almond and blueberry pancakes

Name: Diabetic Almond and Blueberry Pancakes
Prep time: 15 min
Cook time: 5 min
Yield: 8
Cuisine: American
Ingredients: 1/2 cup(s) white whole wheat flour; 3/4 cup(s) whole wheat flour; 2 teaspoon(s) frozen apple juice concentrate; 2 teaspoon(s) baking powder; 1/4 teaspoon(s) sea salt; 1 1/2 teaspoon(s) unsweetened applesauce; 1 1/4 cup(s) whole milk; 1/8 teaspoon(s) almond extract; 3 - egg whites; 3/4 cup(s) fresh blueberries; 1 tablespoon(s) slivered almonds , crushed; 1 - cooking spray, for baking

(1 RATING)

119 Pinches

Paul Bushay

Mesa, AZ

Updated on Mar 26, 2010

Another dLife recipe that I thought was killer

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prep time 15 Min

cook time 5 Min

method Stove Top

yield 8 serving(s)

Ingredients

1/2 cup white whole wheat flour
3/4 cup whole wheat flour
2 teaspoons frozen apple juice concentrate
2 teaspoons baking powder
1/4 teaspoon sea salt
1 1/2 teaspoons unsweetened applesauce
1 1/4 cups whole milk
1/8 teaspoon almond extract
3 - egg whites
3/4 cup fresh blueberries
1 tablespoon slivered almonds , crushed
1 - cooking spray, for baking

How To Make diabetic almond and blueberry pancakes

Step 1

In a bowl, mix together the all-purpose flour, whole wheat flour, apple juice concentrate, baking powder, and salt.

Step 2

In a separate bowl, mix the applesauce, milk, almond extract, egg whites, blueberries, and almonds.
Step 3

Add the flour combination. Blend until the batter is smooth.
Step 4

Spray a large skillet or griddle with the nonstick cooking spray and turn stove to medium heat. Pour a small amount of batter on the skillet for each pancake.
Step 5

Turn over once bubbles form on top of the pancakes. Cook each side until golden brown.
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