DIABETIC ALMOND AND BLUEBERRY PANCAKES

Diabetic Almond and Blueberry Pancakes image

Provided by Paul Bushay

Time 20m

Number Of Ingredients 12

1/2 c white whole wheat flour
3/4 c whole wheat flour
2 tsp frozen apple juice concentrate
2 tsp baking powder
1/4 tsp sea salt
1 1/2 tsp unsweetened applesauce
1 1/4 c whole milk
1/8 tsp almond extract
3 egg whites
3/4 c fresh blueberries
1 Tbsp slivered almonds , crushed
1 cooking spray, for baking

Steps:

1. In a bowl, mix together the all-purpose flour, whole wheat flour, apple juice concentrate, baking powder, and salt.
2. In a separate bowl, mix the applesauce, milk, almond extract, egg whites, blueberries, and almonds.
3. Add the flour combination. Blend until the batter is smooth.
4. Spray a large skillet or griddle with the nonstick cooking spray and turn stove to medium heat. Pour a small amount of batter on the skillet for each pancake.
5. Turn over once bubbles form on top of the pancakes. Cook each side until golden brown.