DIABETIC HIGH-FIBER WHEAT BRAN AND OATS PANCAKES
Yield: 6 servings
Source: "The Complete Idiot's Guide to Terrific Diabetic Meals"
Via The Diabetic Gourmet Daily Recipe Mailer
INGREDIENTS
1 cup buttermilk (or skim milk with 1 tablespoon lemon juice)
2/3 cup slow-cooking rolled oats
1/2 cup unprocessed wheat bran
2 egg whites or 1 egg
1/4 cup whole-wheat flour, preferably stone ground
1 teaspoon fructose
1/8 teaspoon salt
3/4 teaspoon baking soda
Vegetable oil or vegetable oil cooking spray
DIRECTIONS
Combine milk, oats, and bran in a large bowl. Let stand until rolled
oats soften. Add egg and blend.
Mix in flour, fructose, salt, and baking soda. Grease a griddle or
frying pan with a little vegetable oil
or vegetable oil spray and set over medium-high heat. Pour about 1/4 cup
batter into the pan and cook
for about 3 minutes or until bubbles form on top and the edges begin to
look dry.
Turn the pancake with a spatula and cook for 1 to 2 minutes, or until
golden brown and cooked through.
Repeat with the remaining batter. Serve hot with unsweetened jam or syrup.
Nutritional Information Per Serving (1 pancake):
Glycemic Index: 52, Glycemic Load: 7, Calories: 82,
Protein: 4 g, Carbohydrate: 14 g, Dietary Fiber: 2 g, Fat: 1 g,
Saturated Fat: Less than 1 g, Cholesterol: 33 mg, Sodium: 202 mg
Diabetic Exchanges: 1 Starch
1 WW Points
