Vegetarian Diabetic Low Fat Whole Wheat Buttermilk Pancakes
Start your morning on a wholesome note with these Vegetarian Diabetic Low Fat Whole Wheat Buttermilk Pancakes—a nutritious twist on a breakfast classic! These fluffy, golden pancakes are crafted with heart-healthy whole wheat flour and lightly sweetened with granulated stevia, making them a deliciously guilt-free option for those managing blood sugar levels or seeking a low-fat meal. Infused with warm cinnamon and vanilla for a cozy flavor, the batter is kept light and airy with egg whites and tangy low-fat buttermilk. Quick to whip up in just 25 minutes, these pancakes are ideal for busy mornings yet special enough for a weekend treat. Pair with fresh berries, sugar-free syrup, or a dollop of Greek yogurt for a diabetic-friendly breakfast that’s as satisfying as it is nutritious!
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Ingredients
- 1 cup Whole wheat flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 1 cup Low-fat buttermilk
- 2 large Egg whites
- 1 teaspoon Vanilla extract
- 1 tablespoon Granulated stevia or similar sweetener
- 0 Non-stick cooking spray
Directions
Step 1
In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, ground cinnamon, and salt until well combined.
Step 2
In a separate bowl, whisk together the low-fat buttermilk, egg whites, vanilla extract, and stevia or sweetener until the mixture is smooth.
Step 3
Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spatula until just combined. Do not overmix; the batter should still have a few small lumps.
Step 4
Lightly grease a non-stick skillet or griddle with non-stick cooking spray and heat over medium heat.
Step 5
Scoop approximately 1/4 cup of batter onto the skillet for each pancake. Spread the batter slightly into a circle if necessary.
Step 6
Cook the pancakes for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip the pancakes carefully and cook for an additional 2-3 minutes, or until golden brown on the underside.
Step 7
Repeat with the remaining batter, greasing the skillet lightly between batches if needed.
Step 8
Serve the pancakes warm with your choice of diabetic-friendly toppings such as fresh berries, a dollop of Greek yogurt, or a drizzle of sugar-free syrup.
Nutrition Facts
| Serving size | (448.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 563.4 |
| Total Fat 4.6g | 0% |
| Saturated Fat 1.8g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 10.0mg | 0% |
| Sodium 2266.0mg | 0% |
| Total Carbohydrate 105.3g | 0% |
| Dietary Fiber 15.3g | 0% |
| Total Sugars 13.6g | |
| Protein 31.1g | 0% |
| Vitamin D 127.0IU | 0% |
| Calcium 343.2mg | 0% |
| Iron 5.0mg | 0% |
| Potassium 978.2mg | 0% |
Source of Calories