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Corn Pancakes with BBQ Pulled Turkey and Coleslaw
Corn Pancakes with BBQ Pulled Turkey and Coleslaw
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From: Diabetic Living Magazine
Corn pancakes topped with turkey in homemade barbecue sauce and coleslaw will become one of your favorites, especially if you love breakfast-for-dinner.
- By: Diabetic Living Magazine
Ingredients 8 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
- ½ (14 ounce) package shredded cabbage with carrot (coleslaw mix) (about 2- ½ cups)
- 2 tablespoons finely chopped fresh jalapeño chile pepper (see Tips)
- 1 tablespoon snipped fresh parsley
- ⅓ cup fat-free Greek yogurt
- 2 tablespoons salad dressing
- 2 teaspoons lime juice
- ½ teaspoon ground cumin
- ⅔ cup water
- ½ cup chopped onion
- ½ (6 ounce) can tomato paste
- ¼ cup cider vinegar
- ⅓ cup ( ⅓ cup) tomato paste
- ¼ cup cider vinegar
- 2 tablespoons honey
- 1 tablespoon molasses
- 1 tablespoon yellow mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon chili powder
- ¼ teaspoon salt
- ¾ cup all-purpose flour
- ¾ cup yellow cornmeal
- 2 teaspoons baking powder
- ⅛ teaspoon salt
- 1⅓ cups low-fat buttermilk
- 1 cup fresh or frozen thawed whole kernel corn
- ½ cup shredded Parmesan cheese (2 ounces)
- ½ cup refrigerated or frozen egg product, thawed
- ¼ cup thinly sliced green onions (2)
- ¼ cup chopped red sweet pepper
- 2 tablespoons canola oil
- 1 tablespoon snipped fresh parsley
- Nonstick cooking spray
- 20 ounces shredded cooked turkey breast
Preparation
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Prep
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Ready In
- To make coleslaw, combine coleslaw mix, chile pepper, and 1 tablespoon parsley in a bowl. In a small bowl, whisk together the yogurt, salad dressing, lime juice, and cumin. Pour dressing over cabbage mixture; stir to coat. Cover with foil or plastic wrap and chill until serving time.
- To prepare Mild Red Barbecue Sauce: In a medium saucepan, combine water, onion, tomato paste, cider vinegar, honey, molasses, yellow mustard, Worcestershire sauce, chili powder, and ¼ teaspoon salt. Bring to boiling; reduce heat. Simmer, uncovered, about 20 minutes or until onion is tender and sauce is thickened. Cover with foil and keep warm.
- For corn pancakes, stir together flour, cornmeal, baking powder, and ⅛ teaspoon salt in a large bowl. In a medium bowl, whisk together buttermilk, corn, Parmesan cheese, egg, green onions, sweet pepper, canola oil, and 1 tablespoon parsley.
- Make a well in the flour mixture; pour buttermilk mixture into the well. Stir until well mixed; set aside.
- Lightly coat a nonstick griddle with cooking spray. Preheat over medium heat. For each pancake, pour a scant ½ cup of the batter (6 to 7 tablespoons) onto the hot griddle. Cook about 4 minutes or until bubbles begin to appear on top of the pancakes. Using a pancake turner or large metal spatula, turn pancakes over. Cook 1 to 2 minutes more.
- Add shredded turkey breast to the Mild Red Barbecue Sauce in saucepan. Cook over medium heat until turkey is heated through (165°F), stirring occasionally.
- Top each pancake with ½ cup of the turkey-sauce mixture and about ⅓ cup of coleslaw.
- Serving size: 1 pancake, ½ cup turkey-sauce mixture, and ⅓ cup slaw
- Per serving: 362 calories; 9 g fat(2 g sat); 3 g fiber; 39 g carbohydrates; 31 g protein; 69 mcg folate; 112 mg cholesterol; 14 g sugars; 1,162 IU vitamin A; 27 mg vitamin C; 241 mg calcium; 3 mg iron; 589 mg sodium; 603 mg potassium
- Nutrition Bonus: Vitamin C (45% daily value), Calcium (24% dv), Vitamin A (23% dv)
- Carbohydrate Servings: 2½
- Exchanges: 3 lean protein, 2½ starch, 1 fat
