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.
Serving Size 12
Servings 1
- Amount Per Serving
- Calories 215
- % Daily Value *
- Total Fat 11g17%
- Saturated Fat 15g75%
- Sodium 379mg16%
- Total Carbohydrate 26g9%
- Dietary Fiber 4g16%
- Protein 5g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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.
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