1 cup white whole-wheat flour
3 tbsp Splenda Granulated
1 1/2 tsp baking powder
1/2 tsp baking soda
1 cup low-fat buttermilk
1/4 cup olive or canola oil
1 tsp vanilla extract
3 egg whites
Combine the flour, Splenda, baking powder and baking soda in a bowl.
In a separate bowl, combine the buttermilk, oil, and vanilla; add to the flour mixture.
In a mixer bowl, beat egg whites until soft peaks form; fold into the batter.
Pour batter by 1/4 cupfuls onto a hot griddle that is coated with nonstick cooking spray. When bubbles start to form on top of pancakes, turn to other side. Cook until lightly browned.
Yield: 12 pancakes
Diabetic Exchange per pancake: 1 starch, 1 fat
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.