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A recipe for diabetics

  • 1 cup flour
  • 1 cup skim milk
  • 2 tsp. baking powder
  • 1 Tbsp. butter
  • 1/4 tsp. salt
  • Pam
  • 1 egg

Mix and sift dry ingredients; beat egg, add milk, and pour slowly on the first mixture. Beat thoroughly and add melted butter. Spray griddle with Pam, drop by spoonfuls on a hot griddle. When pancakes are puffed and full of bubbles, turn and cook on other side. Serve with sugarless pancake syrup or sauce.

YIELD: 7 large or 14 small pancakes

FOOD GROUPS: 1 large or 2 small pancakes equal 1 bread group and 1 fat group.

NOTE: 1/2 cup of cornmeal may be substituted for 1/2 cup flour.

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