Pear-Ginger Pancakes

Pear-Ginger Pancakes

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From: Diabetic Living Magazine

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

Ingredients 4 servings

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Original recipe yields 4 servings
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Metric
Nutrition per serving may change if servings are adjusted.
  • Pear-Ginger Pancakes
  • ½ cup all-purpose flour
  • ½ cup whole-wheat flour
  • 1 tablespoon packed brown sugar (see Tip)
  • 2 teaspoons baking powder
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon salt
  • ¾ cup fat-free milk
  • ¼ cup refrigerated or frozen egg product, thawed, or 1 egg
  • 2 tablespoons canola oil
  • ½ of a medium pear, cored and finely chopped ( ½ cup)
  • Apricot-Pear Syrup
  • ½ of a medium pear, cored and finely chopped ( ½ cup)
  • 1 tablespoon lemon juice
  • 2 tablespoons low sugar apricot preserves
  • 1 tablespoon water
  • ⅛ teaspoon ground ginger

Preparation

  • Prep

  • Ready In

  1. To prepare the Pear-Ginger Pancakes: 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 ¼ 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 300F oven while cooking the remaining pancakes.
  3. To prepare the 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.
  4. Serve pancakes with warm Apricot-Pear Syrup.
  • Tip: If using a sugar substitute, use Sweet'N Low® Brown or Sugar Twin® Granulated Brown. Follow package directions to use product amount that's equivalent to 1 tablespoon brown sugar. Nutrition Per Serving with Substitute: Same as below, except. 229 calories, 35 g carbohydrate, 242 mg sodium. Carbohydrate Choices: 2

Nutrition information

  • Serving size: 2 pancakes with 2 tablespoons syrup
  • Per serving: 242 calories; 7 g fat(1 g sat); 4 g fiber; 39 g carbohydrates; 7 g protein; 58 mcg folate; 1 mg cholesterol; 13 g sugars; 293 IU vitamin A; 4 mg vitamin C; 117 mg calcium; 2 mg iron; 243 mg sodium; 231 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 2 starch, 1 fat, ½ fruit

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