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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Recipe Information
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
- Non-stick cooking spray
Instructions
In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, ground cinnamon, and salt until well combined.
In a separate bowl, whisk together the low-fat buttermilk, egg whites, vanilla extract, and stevia or sweetener until the mixture is smooth.
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.
Lightly grease a non-stick skillet or griddle with non-stick cooking spray and heat over medium heat.
Scoop approximately 1/4 cup of batter onto the skillet for each pancake. Spread the batter slightly into a circle if necessary.
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.
Repeat with the remaining batter, greasing the skillet lightly between batches if needed.
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
Calories |
563 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.6 g | 6% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 2266 mg | 99% | |
| Total Carbohydrate | 105.3 g | 38% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 13.6 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 343 mg | 26% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 978 mg | 21% | |
*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.
