Breakfast is awesome; it’s the reason why so many restaurants and fast food joints serve it 24 hours a day. A stack of pancakes with some syrup and butter is always great but afterwards it can leave you feeling bloated, jittery from all the sugar and takes forever to work those calories off.
Just take a look at the side by side of our pancakes and McDonald’s
It’s diabetic friendly so it’s extremely low in sugar.
1 cup all-purpose flour
1 teaspoon baking soda
1/8 teaspoon salt
2 tablespoons toasted wheat germ
1 cup nonfat buttermilk
1/4 cup unsweetened applesauce
2 teaspoons vegetable oil
1 large egg, lightly beaten
Sugar-free maple syrup (optional)
Combine first 4 ingredients in a medium bowl; make a well in center of mixture. Combine buttermilk and next 3 ingredients. Add buttermilk mixture to dry ingredients, stirring just until dry ingredients are moistened.
Heat a nonstick griddle or nonstick skillet coated with cooking spray over medium heat. For each pancake, pour 1/4 cup batter onto hot griddle, spreading to a 5-inch circle. Cook pancakes until tops are covered with bubbles and edges look cooked; turn pancakes, and cook other side.
Serve with maple syrup and fresh fruit, if desired (syrup and fruit not included in analysis).
Tip: One tablespoon of sugar-free maple syrup has 8 calories and 3 grams of carbohydrate.