Puffy pancakes are baked until golden brown, then served with orange-flavored bananas and strawberries for a special breakfast. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Preheat oven to 400°F. Coat two 4 ¼-inch pie plates, 4 ½-inch foil tart pans or 10-ounce custard cups with cooking spray. Set aside.

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  • In a medium bowl, beat egg, flour, milk, oil and salt with a rotary beater until smooth. Divide batter among prepared pans. Bake for 25 minutes or until brown and puffy. Turn off oven; let stand in oven 5 minutes.

  • Meanwhile, stir together marmalade and orange juice (or water) in a small bowl. Add banana and berries; stir gently to coat. To serve, immediately after removing pancakes from oven, transfer to dinner plates. Spoon some of the fruit into the center of each pancake.

Nutrition Facts

162 calories; 4.9 g total fat; 0.6 g saturated fat; 138 mg sodium. 286 mg potassium; 25.6 g carbohydrates; 2.8 g fiber; 12 g sugar; 5.2 g protein; 465 IU vitamin a iu; 14 mg vitamin c; 39 mcg folate; 38 mg calcium; 1 mg iron; 23 mg magnesium;