Banana Yogurt Pancakes

by Sara
(Kentucky)

These diabetic pancakes can be served with sugar free syrup or your favorite fruit.

Ingredients
2 Cups Wheat flour, sifted
1 Packet sugar substitute
1 Tablespoon baking soda
8 Oz. fat-free plain yogurt
1 Very ripe banana, mashed
1/2 Cup skim milk
1/2 Tablespoon canola oil
1 Teaspoon vanilla extract
4 Egg whites, beaten to soft peaks
refrigerated butter-flavored cooking spray

Combine the flour, sugar substitute, and baking soda in a large bowl.

Add the yogurt, banana, milk, oil, and vanilla. Stir until just moistened.

Gently fold in the beaten egg whites.

Lightly coat a nonstick skillet with cooking spray. Pour 4 inch pancakes. Cook until the bottom is browned and bubbles come to the top of the cakes. Turn and continue to cook until browned.

Nutritional Information: (Per pancake)

76 calories (7% calories from fat)
3 g protein
1 total fat (0.1 saturated fat)
14 g carbohydrates
1 g dietary fiber
0 cholesterol
236 mg sodium
Diabetic exchanges: 1 carbohydrate (bread/starch)