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SharePear-Ginger Pancakes
Nutrition Facts Per Serving:
- Servings Per Recipe: 4
- Calories: 242
- Protein(gm): 7
- Carbohydrate(gm): 39
- Fat, total(gm): 7
- Cholesterol(mg): 1
- Saturated fat(gm): 1
- Monosaturated fat(gm): 4
- Polyunsaturated fat(gm): 2
- Dietary Fiber, total(gm): 4
- Sugar, total(gm): 13
- Vitamin A(IU): 292
- Vitamin C(mg): 4
- Thiamin(mg): 0
- Riboflavin(mg): 0
- Niacin(mg): 2
- Pyridoxine (Vit. B6)(mg): 0
- Folate(µg): 56
- Cobalamin (Vit. B12)(µg): 1
- Sodium(mg): 243
- Potassium(mg): 231
- Calcium(DV %): 121
- Iron(DV %): 2
- Fruit(d.e): 1
- Starch(d.e): 2
- Fat(d.e): 1
Diabetic Exchanges
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 tablespoon packed brown sugar or brown sugar substitute* equivalent to 1 tablespoon brown sugar
- 2 teaspoons baking powder
- 1/4 teaspoon ground ginger
- 1/8 teaspoon salt
- 3/4 cup fat-free milk
- 1/4 cup refrigerated or frozen egg product, thawed, or 1 egg
- 2 tablespoons canola oil
- 1/2 of a medium pear, cored and finely chopped (1/2 cup)
- 1 recipe Apricot-Pear Syrup (see recipe below)
1. In a medium bowl, combine all-purpose flour, whole wheat flour, brown sugar, baking powder, ginger, and salt. Make a well in the center of flour mixture; set aside. In a small bowl, whisk together milk, egg, and oil; stir in chopped pear. Add egg mixture all at once to flour mixture; stir just until moistened.
2. For each pancake, pour 1/4 cup of the batter onto a hot, lightly greased griddle or heavy skillet, spreading batter into an even layer if necessary. Cook over medium heat for 2 to 4 minutes or until pancakes are golden, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry. Keep pancakes warm in a 300 degrees F oven while cooking the remaining pancakes.
3. Serve pancakes with warm Apricot-Pear Syrup.
-
*Sugar Substitutes:
Choose from Sweet'N Low Brown or Sugar Twin Granulated Brown. Follow package directions to use product amount equivalent to 1 tablespoon brown sugar.
PER SERVING WITH SUBSTITUTE: Same as above, except. 229 cal., 35 g carb., 242 sodium
Carb Choices: 2
YIELD: about 1/2 cup
- 1/2 of a medium pear, cored and finely chopped (1/2 cup)
- 1 tablespoon lemon juice
- 2 tablespoons low sugar apricot preserves
- 1 tablespoon water
- 1/8 teaspoon ground ginger
1. In a small saucepan, combine pear and lemon juice. Stir in preserves, water, and ginger. Heat over low heat until preserves are melted and mixture is warm, stirring occasionally. Makes about 1/2 cup.
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