Diabetes Rescue Diet, Mark Bricklin (2012).
[cooked-sharing]
To make the topping: Heat the oil in a medium saucepan over medium-low heat. Cook the apples, walnuts, and raisins for 5 minutes, stirring often, or until the apples are tender. Stir in the honey (if using). Cover and set aside while making the pancakes.
To make the pancakes: In a large bowl, whisk together the all-purpose flour, whole wheat flour, oats, cornmeal, baking powder, and salt. Add the egg, yogurt, oil, and honey. Whisk just until smooth.
Lightly coat a large skillet or griddle with cooking spray. Place over medium heat.
Drop the batter into the skillet by scant 1/4 cupfuls. Cook each pancake on 1 side for 3 minutes, or until the pancake is puffed, its edges are cooked, and bubbles start to form on top. Turn and cook for 2 minutes, or until the underside is lightly browned.
Serve the pancakes warm with the topping.
You can substitute peaches, pears, or fresh apricots for the apples in the topping and use any chopped, dried fruit in place of raisins. You can also freeze leftover pancakes and topping to have on hand for a quick breakfast at a later time.
1 servings
12
- Amount per serving
- Calories215
- % Daily Value *
- Total Fat 11g15%
- Saturated Fat 15g75%
- Sodium 379mg17%
- Total Carbohydrate 26g10%
- Dietary Fiber 4g15%
- Protein 5g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
To make the topping: Heat the oil in a medium saucepan over medium-low heat. Cook the apples, walnuts, and raisins for 5 minutes, stirring often, or until the apples are tender. Stir in the honey (if using). Cover and set aside while making the pancakes.
To make the pancakes: In a large bowl, whisk together the all-purpose flour, whole wheat flour, oats, cornmeal, baking powder, and salt. Add the egg, yogurt, oil, and honey. Whisk just until smooth.
Lightly coat a large skillet or griddle with cooking spray. Place over medium heat.
Drop the batter into the skillet by scant 1/4 cupfuls. Cook each pancake on 1 side for 3 minutes, or until the pancake is puffed, its edges are cooked, and bubbles start to form on top. Turn and cook for 2 minutes, or until the underside is lightly browned.
Serve the pancakes warm with the topping.
Notes
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