Pear-Ginger Pancakes

Name: Pear-Ginger Pancakes
Yield: 4
Ingredients: 1/2 cup all-purpose flour; 1/2 cup whole wheat flour; 1 tablespoon packed brown sugar or brown sugar substitute* equivalent to 1 tablespoon brown sugar; 2 teaspoons baking powder; 1/4 teaspoon ground ginger; 1/8 teaspoon salt; 3/4 cup fat-free milk; 1/4 cup refrigerated or frozen egg product, thawed, or 1 egg; 2 tablespoons canola oil; 1/2 of a medium pear, cored and finely chopped (1/2 cup); 1 recipe Apricot-Pear Syrup (see recipe below); 1/2 of a medium pear, cored and finely chopped (1/2 cup); 1 tablespoon lemon juice; 2 tablespoons low sugar apricot preserves; 1 tablespoon water; 1/8 teaspoon ground ginger

Pear-Ginger Pancakes was pinched from <a href="http://www.diabeticlivingonline.com/recipe/pancakes-waffles/pear-ginger-pancakes/" target="_blank">www.diabeticlivingonline.com.</a>

"The combo of pear and ginger enhances both the pancakes and the simple-to-make syrup in this Diabetic Living breakfast recipe...."

INGREDIENTS

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1/2 cup all-purpose flour

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1/2 cup whole wheat flour

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1 tablespoon packed brown sugar or brown sugar substitute* equivalent to 1 tablespoon brown sugar

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2 teaspoons baking powder

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1/4 teaspoon ground ginger

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1/8 teaspoon salt

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3/4 cup fat-free milk

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1/4 cup refrigerated or frozen egg product, thawed, or 1 egg

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2 tablespoons canola oil

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1/2 of a medium pear, cored and finely chopped (1/2 cup)

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1 recipe Apricot-Pear Syrup (see recipe below)

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1/2 of a medium pear, cored and finely chopped (1/2 cup)

•

1 tablespoon lemon juice

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2 tablespoons low sugar apricot preserves

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1 tablespoon water

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1/8 teaspoon ground ginger

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