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

Diabetic Living Magazine
Source: Diabetic Living Magazine


Pear-Ginger Pancakes
Apricot-Pear Syrup


Instructions Checklist
  • 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.

  • 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 300F oven while cooking the remaining pancakes.

  • 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.

  • Serve pancakes with warm Apricot-Pear Syrup.


Tip: If using a sugar substitute, use Sweet'N Low(R) Brown or Sugar Twin(R) 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 Facts

242.2 calories; protein 6.9g 14% DV; carbohydrates 38.6g 12% DV; exchange other carbs 2.5; dietary fiber 3.6g 14% DV; sugars 12.6g; fat 7.3g 11% DV; saturated fat 0.6g 3% DV; cholesterol 0.9mg; vitamin a iu 293.1IU 6% DV; vitamin c 3.5mg 6% DV; folate 57.9mcg 15% DV; calcium 117.1mg 12% DV; iron 1.7mg 10% DV; magnesium 34mg 12% DV; potassium 231.4mg 7% DV; sodium 243.4mg 10% DV.