This easy diabetic breakfast recipe encompasses selected healthful ingredients that can improve your health and well being. Not overly sweet but bursting with nutty toasty flavor, this creamy and hearty buckwheat pancakes with lemon cream topping is a snap to make.
When you want to satisfy your sweet tooth, maple syrup which contains fewer calories and a higher concentration of minerals than honey is a good sweetener for healthy diabetic diet. Buckwheat is a herb in the same plant family as rhubarb. Although buckwheat is not a true cereal and it’s gluten-free, buckwheat flour is made from its seeds and available from health food stores. For light sour cream, opt for low-fat sour cream which have a fat content of 18.5g per 100g.
Preparation time 10 minutes
Cooking time 10 minutes
Serves 4
Buckwheat Pancakes With Lemon Cream Recipe | Easy Diabetic Breakfast
Ingredients :
½ cup (75g) buckwheat flour
¼ cup (35g) wholemeal self-raising flour
1½ teaspoons baking powder
½ teaspoon ground cinnamon
2 egg whites
¾ cup (180ml) no-fat milk
1 tablespoon lemon juice
2 tablespoons maple syrup
20g low-fat dairy-free spread, melted
2 teaspoons coarsely grated lemon rind
lemon cream :
1/3 cup (80g) light sour cream
1 teaspoon finely grated lemon rind
1 teaspoon caster sugar
Method :
- Sift flours, baking powder and cinnamon into medium bowl; gradually whisk in combined egg white, milk, juice and syrup. Stir spread into batter.
- Pour ¼ cup batter into heated lightly greased small frying pan; cook about 2 minutes or until bubbles appear on the surface. Turn pancake; cook until browned lightly on the other side. Remove from pan; cover to keep warm. Repeat with remaining batter. serve with lemon cream; top with rind.
To make lemon cream, place ingredients in small bowl; stir until combined.
Nutritional facts per serving :
837kJ (200 cal); 6g total fat (3.3g saturated fat); 28.5g carbohydrate; 3.2g fiber; medium GI
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