Diabetes Pancakes and Me
This recipe is about diabetes pancakes and me. I love pancakes so this was one of the first foods I had to learn to make my way(diabetic). No more pancake mix, it’s baking mix or flour recipes for me. This recipe is inspired by a Bisquick recipe. It has evolved over the years to what is now, my favorite recipe for pancakes. As I learned about cooking pancakes with a diabetic flare I added and modified as I needed.
Why 2 sweeteners?
You will see that I use two types of sweetener and you might think why not just one type. Well over the years I found that for me adding more of one kind of sweetener didn’t do much for upping the sweetness scale. But when I added two different sweeteners together the sweetness scale rose considerably. That’s why there are two sweeteners in the recipe.
Ingredients
- 1¾ cup all-purpose flour
- 6 packets of sweetener 3 pink/3 blue
- 1 ½ tablespoons baking powder
- ¼ teaspoon salt
- 1 cup milk
- 2 tablespoons canola oil
- 2 large eggs
- ½ teaspoon vanilla (optional)
- 1 teaspoon lemon juice
Instructions
- Pre-heat cast iron comal until a drop of water will dance on the hot surface.
- Add all the dry ingredients to a mixing bowl and combine.
- Add all the wet ingredients to the mixing bowl and whisk together.
- Lightly spray your hot griddle with cooking spray.
- Use a ¼ cup measuring cup to scoop the pancake batter onto the griddle.
I cook my pancakes until I see bubbles on the surface. I turn them when the edges get golden brown. To check doneness on the cooked side lightly press the middle of the pancake with a finger and if it springs back the pancake is done. The pancakes may vary on your skillet and stove so keep an eye on them. Serve with a good sugar-free syrup.
Sugar-Free syrups – Amazon.com
Related Article: Best Sugar-Free Syrup
(By Kanko from Nagasaki, Japan (Flickr) [CC BY 2.0 (http://creativecommons.org/licenses/by/2.0)], via Wikimedia Commons)
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