Light in texture, sweet and savory, these hotcakes (a.k.a American or Canadian pancakes, griddlecakes or flapjacks) make a filling and energy-sustaining diabetic breakfast. These healthy and low-GI hotcakes made from batter which encapsulates hulled strawberries, apple sauce, vanilla essence, eggs, beaten egg whites, low-fat yogurt and wholemeal self raising flour. These hotcakes are then topped with homemade blueberry sauce.
Low-fat yogurt provides a semi-thick, relatively moist consistency to the pancakes whilst wholemeal self raising flour causes bubbles to rise to the uncooked side in the heated frying pan, before the pancake is flipped. This creates a fluffy texture.
Preparation time 15 minutes
Cooking time 20 minutes
Serves 6
Strawberry Hotcakes with Blueberry Sauce Recipe | Easy Diabetic Breakfast
Ingredients :
1 egg, separated
2 egg whites, extra
½ cup (125ml) apple sauce
1 teaspoon vanilla essence
2 cups (560g) low-fat y0gurt
1¾ cups (280g) wholemeal self raising flour
250g strawberries, hulled, chopped coarsely
blueberry sauce :
150g blueberries, chopped coarsely
2 tablespoons white sugar
1 tablespoon water
Method :
- Using electric mixer, beat all egg whites in small bowl until soft peaks form.
- Combine egg yolk, apple sauce, vanilla essence, y0gurt, flour and strawberries in large bowl; fold in egg whites.
- Pour 2 tablespoons batter into heated lightly greased large frying pan; using spatula, spread batter into a round. Cook, over low heat, about 2 minutes or until bubbles appear on the surface. Turn hotcake; cook until browned lightly on other side. Remove from pan; cover to keep warm. Repeat with remaining batter. Serve with blueberry sauce.
To make blueberry sauce, combine ingredients in small saucepan; bring to a boil, stirring constantly. Simmer 2 minutes. Remove from heat; cool. Blend or process blueberry mixture until smooth.
Blueberries
(Right) Blueberries, with a juicy center and sweet taste, have easily become one of our year-round all-time-favorite berries.
Nutritional facts per serving :
1208kJ (296 cal); 2.1 g total fat (0.5g saturated fat); 48.8g carbohydrate; 6.9g fiber; low GI