1 1/4 cups whole wheat flour (my personal preference is white whole wheat but either is fine)
2 tsp baking powder
1 large egg
1 cup to 1 1/4 cup low-fat milk(batter should be thin enough to pour but not thin enough to run)
1/2 tsp salt
1 tbsp Splenda granulated
1/2 cup fresh or frozen blueberries
Sift the flour and baking powder together; set aside.
In a medium bowl, beat the egg, milk, salt, and Splenda together; stir in the flour mixture just until moistened. Gently fold in the blueberries (if using frozen, do not thaw).
Preheat a heavy skillet or griddle over medium heat and spray with nonstick cooking spray.
Pour 1/4 cup of batter onto the hot skillet or griddle per pancake. Cook about 1 1/2-2 minutes until bubbly, turn and cook until golden brown.
Yield: 10 pancakes
Vairation: Adding half a mashed ripe banana is tasty and adds more moisture.
WELCOME TO DIABETIC ENJOYING FOOD
I have chosen this name for this blog because it truly states my story. I am a type II diabetic who most certainly enjoys food. When I was diagnosed with diabetes several years ago, my blood sugar level was over 400. With some oral medications, a lot of research and some trial and error, I have found that unlike my ancestors I truly can continue to enjoy food. I hope this blog will help you to also enjoy food and be healthy. Some recipes are my originals and some I have collected.