A delicious way to start the morning for the whole family! Each pancake is only 15 grams of carbs, so people with T1D can enjoy guilt-free. You can add whatever toppings and other mix-ins you want; just keep in mind that additions can increase the carb count. Recipe from FoodHero.org.
Nutrition Facts
Amount per serving % Daily Value * Total Carbohydrate 45 g 17 %
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) 1.25 cups plain flour / all purpose flour
1 tbsp baking powder
1 tbsp sugar
¼ tsp salt
200 ml low-fat milk More milk will create a thinner batter
2 tbsp canola oil
2 tbsp water
1 banana chopped
3 tbsp cashews chopped
yogurt, blueberries (optional)
1 Mix flour, baking powder, sugar, and salt in a large bowl.
2 Combine milk, oil, and water in a separate bowl.
3 Add liquid mixture to dry ingredients and mix well.
4 Add chopped banana and cashews to the batter.
5 Spray cooking spray or spread oil on a hot skillet/griddle. If you don't have a griddle, a non-stick pan with oil works great as well.
6 Pour ~1/4 cup of batter on the griddle for each pancake. Flip the pancakes when the top looks bubbly, then cook until the second side is golden-brown.
7 Serve with whatever toppings you like (I added yogurt and blueberries).
Ingredients 1.25 cups plain flour / all purpose flour
1 tbsp baking powder
1 tbsp sugar
¼ tsp salt
200 ml low-fat milk More milk will create a thinner batter
2 tbsp canola oil
2 tbsp water
1 banana chopped
3 tbsp cashews chopped
yogurt, blueberries (optional)
Directions 1 Mix flour, baking powder, sugar, and salt in a large bowl.
2 Combine milk, oil, and water in a separate bowl.
3 Add liquid mixture to dry ingredients and mix well.
4 Add chopped banana and cashews to the batter.
5 Spray cooking spray or spread oil on a hot skillet/griddle. If you don't have a griddle, a non-stick pan with oil works great as well.
6 Pour ~1/4 cup of batter on the griddle for each pancake. Flip the pancakes when the top looks bubbly, then cook until the second side is golden-brown.
7 Serve with whatever toppings you like (I added yogurt and blueberries).
