Pear-Ginger Pancakes

The combo of pear and ginger enhances both the pancakes and the simple-to-make syrup in this Diabetic Living breakfast recipe.

Recipe from Diabetic Living
Pear-Ginger Pancakes
2  pancakes with about 2 tablespoons syrup
20 mins
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  • 1/2 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 tablespoon packed brown sugar or brown sugar substitute* equivalent to 1 tablespoon brown sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon salt
  • 3/4 cup fat-free milk
  • 1/4 cup refrigerated or frozen egg product, thawed, or 1 egg
  • 2 tablespoons canola oil
  • 1/2 of a medium pear, cored and finely chopped (1/2 cup)
  • 1 recipe Apricot-Pear Syrup (see recipe below)
Apricot-Pear Syrup
  • 1/2 of a medium pear, cored and finely chopped (1/2 cup)
  • 1 tablespoon lemon juice
  • 2 tablespoons low sugar apricot preserves
  • 1 tablespoon water
  • 1/8 teaspoon ground ginger

In a medium bowl, combine all-purpose flour, whole wheat flour, brown sugar, baking powder, ginger, and salt. Make a well in the center of flour mixture; set aside. In a small bowl, whisk together milk, egg, and oil; stir in chopped pear. Add egg mixture all at once to flour mixture; stir just until moistened.
For each pancake, pour 1/4 cup of the batter onto a hot, lightly greased griddle or heavy skillet, spreading batter into an even layer if necessary. Cook over medium heat for 2 to 4 minutes or until pancakes are golden, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry. Keep pancakes warm in a 300 degrees F oven while cooking the remaining pancakes.
Serve pancakes with warm Apricot-Pear Syrup.
Apricot-Pear Syrup
In a small saucepan, combine pear and lemon juice. Stir in preserves, water, and ginger. Heat over low heat until preserves are melted and mixture is warm, stirring occasionally. Makes about 1/2 cup.


  • *Sugar Substitutes:

    Choose from Sweet'N Low Brown or Sugar Twin Granulated Brown. Follow package directions to use product amount equivalent to 1 tablespoon brown sugar.

    PER SERVING WITH SUBSTITUTE: Same as above, except. 229 cal., 35 g carb., 242 sodium

    Carb Choices: 2

nutrition information

Per Serving: cal. (kcal) 242, Fat, total (g) 7, chol. (mg) 1, sat. fat (g) 1, carb. (g) 39, Monounsaturated fat (g) 4, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 4, sugar (g) 13, pro. (g) 7, vit. A (IU) 291.54, vit. C (mg) 3.54, Thiamin (mg) 0.25, Riboflavin (mg) 0.41, Niacin (mg) 1.97, Pyridoxine (Vit. B6) (mg) 0.12, Folate (g) 56.45, Cobalamin (Vit. B12) (g) 0.55, sodium (mg) 243, Potassium (mg) 231, calcium (mg) 121.16, iron (mg) 1.62, Fruit () 0.5, Starch () 2, Fat () 1, Carb Choice () 2.5, Percent Daily Values are based on a 2,000 calorie diet
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