Diabetic Pancake Recipes

These diabetic pancake recipes are some of my favorite breakfast recipes to eat on the weekends! Brew a pot of coffee, cook the pancakes on the griddle, and relax! You can substitute any fruit with these diabetic pancake recipes.

Blueberry-Bran Pancakes

Servings: 10

Recipe Ingredients:

1 cup Fiber One cereal

1 egg

1 1/4 cups buttermilk or milk

2 tbsp vegetable oil

1 cup Gold Medal all-purpose flour

1 tbsp sugar

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup fresh or frozen (thawed) blueberries

Recipe Instructions:

1.Crush cereal if desired. Beat egg in medium bowl. Stir in buttermilk, oil and cereal; let stand about 5 minutes or until cereal is softened.

2. Stir in remaining ingredients except blueberries; beat with wire whisk or fork until blended. Gently stir in blueberries.

3. Heat griddle or skillet over medium heat or to 375 degrees. Grease griddle if necessary.

4. For each pancake, pour 1/4 cup batter onto hot griddle (if batter is too thick, stir in additional milk, 1 tablespoon at a time, until as thin as desired). Cook pancakes until puffed and full of bubbles but before bubbles break. Turn and cook other sides until golden brown.

For High Altitude (3500-6500 ft) Locations: Cook pancakes about 1 1/2 minutes or until dry around edges.

This recipe yields 10 servings. Serving size: 1 pancake.

Exchanges Per Serving: 1 Fat, 1 Starch.

Nutrition Facts: Calories 120; Calories from Fat 35; Total Fat 4g; Saturated Fat 1g; Cholesterol 20mg; Sodium 290mg; Carbohydrate 19g; Dietary Fiber 3g; Protein 3g.

Source: "American Diabetes Association at http://www.diabetes.org" S(Formatted for MC6): "09-30-2002 by Joe Comiskey - jcomiskey@krypto.net" Copyright: "© American Diabetes Association, 1999" Servings: 10


Pumpkin Pancakes

Servings: 24

Measure Ingredient

1 Egg

1 cup Milk

½ cup Cooked or canned pumpkin

¾ cup Unbleached white flour

¾ cup Whole wheat flour

2 teaspoon Baking powder

1 tablespoon Sugar

¼ teaspoon Ground cinnamon

⅛ teaspoon Ground nutmeg

⅛ teaspoon Ground ginger

2 tablespoon Vegetable oil

1. Combine all the ingredients in a mixing bowl and stir just until blended. Pour the batter onto a hot griddle that has been lightly oiled. Flip the pancakes over when bubbles break around the edges. Serve hot with rum-flavored fruit sauce from the Holiday file.

1 four-inch pancake without sauce - 98 calories, 1 bread, 1/2 fat exchange 15 grams carbohydrate, 3 grams protein, 3 grams fat 58 mg sodium, 96 mg potassium, 24 mg cholesterol Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986 Shared but not tested by Elizabeth Rodier, Nov 93 A favorite of mine out fo the diabetic pancake recipes!

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