Pear-Ginger Pancakes
Recipe from Diabetic Living

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


Pear-Ginger Pancakes

by 1  person


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Servings: 4
Serving size: 2  pancakes with about 2 tablespoons syrup
Prep Time: 20 mins
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Ingredients
  • 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

Directions
1.
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.
2.
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.
3.
Serve pancakes with warm Apricot-Pear Syrup.
Apricot-Pear Syrup
1.
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.

Tip
  • *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, Monosaturated 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) 0.42, 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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