Diabetic Banana Yogurt Pancakes

 

 

2 cups unbleached all-purpose flour, sifted

1 packet sugar substitute

1 tablespoon baking soda

8 ounces fat free plain yogurt

1 large very ripe banana, mashed

1/2 cup skim milk

1/2 tablespoon canola oil

1 teaspoon vanilla extract

4 egg whites, beaten to soft peaks

refrigerated butter-flavored cooking spray

 

Combine the flour, sugar substitute and baking soda in a large bowl.
Stir to combine. Add the yogurt, banana, milk, oil and vanilla. Stir
until just moistened. Gently fold in the beaten egg whites to complete
the batter. Lightly coat a nonstick skillet with cooking spray. Working
in batches and using a ladle make 4 inch pancakes. Cook until the bottom
is browned and bubbles come to the top of the cakes. Turn and continue
to cook until browned. Keep warm while you cook the rest of the
pancakes.

Per serving 76 cals (7% cals from fat) 3g protein 1 total fat (0.1 sat
fat) 14g carbs 1g dietary fiber 0 chol 236mg sod

Diabetic exchanges 1 carb (bread/starch)