Diabetic Applesauce Pancakes
Start your morning with a stack of wholesome, diabetes-friendly applesauce pancakes that are as nutritious as they are delicious! These fluffy pancakes are made with whole wheat flour for added fiber, unsweetened applesauce for natural sweetness, and a hint of cinnamon for a cozy flavor. Crafted with egg whites and low-fat or almond milk, they’re a light and healthy breakfast option that won’t spike blood sugar levels. Quick to prepare in just 25 minutes, this recipe is perfect for busy mornings or leisurely weekend brunches. Serve these golden beauties with fresh fruit, a sprinkle of cinnamon, or a drizzle of sugar-free syrup for a satisfying, guilt-free treat. Whether you're managing diabetes or simply looking for a healthy twist on traditional pancakes, these diabetic-friendly applesauce pancakes are sure to become a breakfast favorite!
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Recipe Information
Ingredients
- 1 cup Whole wheat flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 2 Egg whites
- 0.5 cup Unsweetened applesauce
- 0.5 cup Low-fat milk or unsweetened almond milk
- 1 teaspoon Vanilla extract
- 1 teaspoon Cooking spray or a small amount of oil
Instructions
In a large mixing bowl, combine the whole wheat flour, baking powder, ground cinnamon, and salt. Whisk to combine and set aside.
In a separate bowl, whisk together the egg whites, unsweetened applesauce, low-fat milk (or unsweetened almond milk), and vanilla extract until well blended.
Slowly add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix—the batter should be slightly lumpy.
Heat a non-stick skillet or griddle over medium heat. Lightly coat the surface with cooking spray or a small amount of oil.
Pour 1/4 cup of batter onto the skillet for each pancake. Use a spoon to gently spread the batter into a circle if necessary.
Cook for 2-3 minutes, or until bubbles form on the surface and the edges start to look set. Flip the pancake and cook for another 2-3 minutes on the other side, or until golden brown and cooked through.
Repeat with the remaining batter, re-coating the skillet with cooking spray or oil as needed.
Serve the pancakes warm. Optionally, top with fresh fruit, a sprinkle of cinnamon, or a drizzle of sugar-free syrup.
Nutrition Facts
Calories |
155 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.0 g | 3% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 297 mg | 13% | |
| Total Carbohydrate | 28.0 g | 10% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 4.7 g | ||
| Protein | 7.0 g | 14% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 52 mg | 4% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 202 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
