Nutrition Facts
| Serving Size | 3 pancakes out of 12 total |
| Calories | 450 |
| Calories from Fat | 15 |
| Total Fat | 2 g |
| Saturated Fat | 1 g |
| Cholesterol | 0 mg |
| Sodium | 55 mg |
| Total Carbohydrate | 107 g |
| Dietary Fiber | 8 g |
| Sugars | 40 g |
| Proteins | 5 g |
| Vitamin A | 2% DV |
| Vitamin C | 15% DV |
| Calcium | 8% DV |
| Iron | 8% DV |
Percent Daily Values (DV) are based on a 2,000 calorie diet.
Servings and Times
| Servings | 4 |
| Preparation Time | 30 minutes |
Cups of Fruits and Vegetables Per Person: 1.0
Ingredients and Preparation
| Ingredients | Measures |
|---|
| Egg whites | 3 |
| Fat-free milk | 1 cup |
| Reduced fat buttermilk baking mix | 2 cup |
| Medium Granny Smith apples (peeled, cored, and coarsely chopped) | 4 |
| Raisins | 1 cup |
| Nutmeg | ½ teaspoon |
Directions
- In large bowl, whisk whites until foamy. Whisk in milk, then stir in baking mix.
- Add remaining ingredients. Mix just to blend.
- Heat griddle or heavy skillet over medium heat; coat with vegetable cooking spray. Portion batter onto griddle with ¼-cup measure.
- Cook until nicely browned, turning once, about 3 minutes on each side.
- Serve hot with maple syrup or nonfat yogurt.
Diabetic Exchange
Fruit: 3; Vegetables: 0; Meat: 0; Milk: 0; Fat: 0; Carbs: 3; Other: 0
Diabetic exchanges are calculated based on the American Diabetes Association
Exchange System. Exchanges are rounded up or down to equal whole numbers.
Therefore, partial exchanges are not included.