Title: Mini Pancakes with Strawberry Sauce
Categories: Breakfast, Diabetic, Lo-cal, Breads
Yield: 6 servings
1 c Skim milk
1 Egg white
1 ts Vanilla
1 c All-purpose flour
1 1/2 ts Baking powder
1 pn Salt
1 pn Cinnamon
1 ts Canola oil
1/2 c Low-fat yogurt
MMMMM----------------------STRAWBERRY SAUCE---------------------------
1 pk Frozen strawberries
-- (unsweetened)
1/2 c Water
1 tb Granulated sugar
2 ts Cornstarch
Strawberry Sauce: In saucepan over medium-high heat, bring
strawberries, water, sugar and cornstarch to boil; cook for 1 minute
or until thickened.
In bowl, beat milk, egg white and vanilla. Add flour, baking powder,
salt and cinnamon; beat mixture just until blended.
Heat snall nonstick skillet until drop of water sizzles on it.
Lightly brush skillet with oil. For each pancake, pour 2 tbsp batter
onto skillet. Cook for 1 minute; turn and cook for 30 seconds. Keep
warm. Repeat with remaining batter; brushing skillet with oil as
required. Spoon Strawberry Sauce over pancakes; garnish with yogurt.
Makes 12 pancakes, 6 servings. Per serving: about 145 calories, 5 g
protein, 1 g fat, 27 g carbohydrate.
