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

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 calories; 7.3 g total fat; 0.6 g saturated fat; 1 mg cholesterol; 243 mg sodium. 231 mg potassium; 38.6 g carbohydrates; 3.6 g fiber; 13 g sugar; 6.9 g protein; 293 IU vitamin a iu; 4 mg vitamin c; 58 mcg folate; 117 mg calcium; 2 mg iron; 34 mg magnesium;