Diabetic Friendly Fall Harvest Pancakes
a delicious and diabetic friendly fall take on a traditional pancake
Equipment
- 1 electric griddle
Ingredients
- 2 eggs
- 1 c. all-purpose flour
- 2/3 c. whole grain flour
- 1 c. 1% milk
- 4 T. vegetable oil
- 6 t. baking powder
- 1 t. salt
- 3 T. sugar
- 1 c. unsweetened applesauce
- 1½ t. vanilla extract
- 1 t. cinnamon
- 1/2 t. ground cloves
- 1 pinch ginger
- 1 pinch nutmeg
Instructions
- Preheat the griddle to 250℉.
- Mix together all ingredients in a large bowl.
- Coat the griddle with oil to prevent sticking.
- Scoop batter using a ⅓ cup measuring scoop. Pour on to the griddle to cook.
- Flip pancakes once they have formed bubbles on top.
- Serve warm with butter and/or syrup of your choice.
Notes
