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Saturday Breakfast: Silver Dollar Chocolate Chip Pancakes!

After a diabetes diagnosis, breakfast can become a frustrating affair. Following the Atkins plan? Plan on giving up your cereal, toast, muffins, most fruits, and even your coffee. Following a low-fat plan? Well, again, plan on giving up most breakfast fare. After my diagnosis, I insisted on a very low-fat meal plan, one which had 20% calories or less per day from fat. So breakfast was often dry toast or bland cereal. BORING. How many times can you eat the same puffed rice cereal before you want to scream?

So, one February, I forget when, I got a copy of Diabetes Forecast in the mail with a recipe in it for silver dollar pancakes with apples and raisins on top. Chocolate Chip pancakes. I decided to make them and was completely enchanted. The taste was wonderful and the smell couldn't be beat! It's become one of my favorites and as I made it today, I decided I had to share. It's not fair to keep this wonderful breakfast alternative to myself!

Pancake Ingredients:

1/2 cup white flour
1/2 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon sugar (no artificial sweeteners)
pinch of salt
1 tablespoon canola oil
1 egg white
1 cup skim milk
2 tablespoons mini chocolate chips

Sift the white flour, whole wheat flour, baking powder, sugar, and salt together in mixing bowl. Add oil, egg white, and milk and whisk until blended. Carefully fold in the mini chocolate chips, stirring until mixed thoroughly.

Heat a nonstick griddle or skillet over medium high heat until a drop of water sizzles on it. Drop pancakes on skillet, 1 tablespoon full for each pancake. Cook on each side.

For the apples, simply cut up the apples -- for a single serving, use a 3 1/2 oz - 4 oz apple, like you would normally eat. Place apples in small pot, add a small amount of water -- just enough to cover the bottom of the pan. If you want, add a sprinkle of cinnamon and nutmeg, or any of your favorite spices. I also add a drop or two of vanilla, which I find enhances the flavor of the apples. Cook on medium high heat, allowing the water to boil, though taking care to not allow all the water to completely boil off and the apples to burn.

Slide pancakes onto plate, pour apples over top, serve with your favorite breakfast meat!

I love good coffees to go with this breakfast -- ones that are aromatic and flavorful. It's a colorful and low-fat breakfast that is easy and fast to make, healthier than the boxed pancake mixes, and of course, it's chocolate chip pancakes! It's a great change of pace and especially good on a weekend.

Till next time! See the rest of the pictures on my blog.

Views: 145

Comment by shoshana27 on February 1, 2014 at 4:57pm

how much carb. is in this meal?????????

Comment by AngelaC on February 1, 2014 at 6:05pm

Part of it depends on the amount of apple used. I used about 3.75 ounces of apples, which, at 4.5g of carbohydrates/ounce of apple, is 16.875 grams of carbohydrates. I determined the calorie/fat/carb/protein content for the entire batch of pancake batter, and it works out to: 800 calories, 24 grams fat, 120 gram carbohydrate, and 32 grams protein. I figured approximately 8 servings for the entire batch, which translates into (per serving): 100 calories, 3 grams fat, 15 grams carbohydrates, and 4 grams protein. So, all together, this breakfast has approximately 32 grams carbohydrates, which is less than Bisquick pancakes for the same amount.

Comment by Judith in Portland on February 1, 2014 at 6:32pm

Whoa---that's a little too many carbs for breakfast. I only eat 30-35 carbs/day and from 1200-1400 calories. But I never feel deprived.

Make the pancakes with almond flour and heavy cream. Instead of standard chocolate chips, find an 85% cocoa dark chocolate and break it up into a few pieces (I use Vivani 85%), or melt with a dollop of butter and stir into the batter. Apples give me a nasty spike, so try a berry---raspberry or blueberry, which many of us tolerate a little better. If you need more sweetness, a few drops of stevia should do the trick.....I'm T2 controlling with diet and exercise for 7 years so far. But even for my T1 friends, the fewer the carbs, the fewer wild swings.....Blessings...

Comment by Pastelpainter on February 2, 2014 at 12:03am

What about scrambled egg and bacon? Delicious and low carb.

Comment by Judith in Portland on February 2, 2014 at 12:17am

Oh yeah, Painter, my friend....I cut up a piece of bacon into my eggs plus an ounce or so of some yummy cheese or two and some green onion 0 carb.... And for that sense of a Brunch treat---well, almond flour pancakes make it whole.....I believe there are sugar free syrups of many kinds available, too, if one feels the need, though I don't usually....

Therde is No such thing a a Free Carb for a diabetic,

Tuhat's the truth to be absorbed. But there is also no need to eat like a deprived idiot.....

Comment by Neil on February 2, 2014 at 7:06am

Judith and Painter you speak my language and the coffee is a must. I aint going without my breakfast coffee even if I have to run some more

Comment by AngelaC on February 2, 2014 at 8:09am

Pastelpainter, I can't eat eggs, since they make me sick to my stomach. Eating a lot of bacon doesn't seem to be the healthiest way to eat, considering the high levels of sodium, nitrates, and preservatives found in bacon. Actually, all breakfast meats are very high in sodium -- even vegetarian/organic meat substitutes! Here are nutritional links for various meats: original bacon, turkey bacon, sausage, Canadian bacon, and vegetarian sausage. Keep in mind that for the original and turkey bacons, the nutritional information provided is for each slice, and considering these bacons have only 2-4g protein per strip, that's not a lot of protein. So, say you eat 3 strips of turkey bacon. You're actually consuming 580mg of sodium in those three strips! That's more than 1/3 of the recommended daily intake of 1500mg, you know.

It sucks, having to try to balance carbs, fats, proteins, salt, and everything else. It can make you feel as if anything that goes into your mouth is likely to kill you. It's why I try to eat as widely and broadly, from a variety of foods, including carbohydrates, as I possibly can. I figure by eating omnivoresly, with an eye to eating a reasonable amount of all macronutrients, I'm better off health-wise.

I do agree with Judith's statement that there is no such thing as a free carbohydrate for diabetics -- even lettuce isn't free, if you're eating 4 cups of the stuff (and if you're having a large "dinner style" salad, that's not hard to do). I also don't think people ought to deprive themselves of foods they enjoy simply because they have diabetes. Personally, I'd rather add some medications than deprive myself of foods I like eating.

Comment by Pastelpainter on February 2, 2014 at 11:45am

I do eat pancakes, but I make them with almond flour. They are yummy topped with berries and cream.


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