|Serving Size||3 pancakes out of 12 total|
|Calories from Fat||15|
|Total Fat||2 g|
|Saturated Fat||1 g|
|Total Carbohydrate||107 g|
|Dietary Fiber||8 g|
|Vitamin A||2% DV|
|Vitamin C||15% DV|
Percent Daily Values (DV) are based on a 2,000 calorie diet.
Servings and Times
|Preparation Time||30 minutes|
Cups of Fruits and Vegetables Per Person: 1.0
Ingredients and Preparation
|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 |
- 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.
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.