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.

Ingredients 8 servings

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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


  • Prep

  • Ready In

  1. 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.
  2. 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.
  3. 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.
  4. Make a well in the flour mixture; pour buttermilk mixture into the well. Stir until well mixed; set aside.
  5. 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.
  6. 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.
  7. Top each pancake with ½ cup of the turkey-sauce mixture and about ⅓ cup of coleslaw.

Nutrition information

  • 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:
  • Exchanges: 3 lean protein, 2½ starch, 1 fat

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