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Diabetic Banana Pancakes


1/2 cup whole wheat flour
1/2 cup old-fashioned or quick-cooking oats
2 tsp baking powder
1 tbsp sugar
1/2 tsp ground cinnamon
Dash ground nutmeg
1 cup skim milk
1 egg
1 tbsp cooking oil
1 banana, sliced


1. Into a medium size bowl place all ingredients except bananas and whisk together until well blended. Stir in bananas.

2. Ladle batter onto hot griddle or into hot skillet (about 375 F.), sprayed with cooking spray, using just under 1/4 cup batter for each pancake; cook until bubbles form on tops, then turn to brown other side. (1 to 1-1/4 minutes per side).

Optional: Serve with lite pancake syrup if desired.

YIELD: 10 Pancakes
Serving Size: 2 Pancakes per serving

Weight Watchers PointsPlus+ = 4
Carb Choices: 1-1/2

Diet Exchanges:
1-1/2 Starch + 1 Fat

Syrup is not calculated in nutrition information.

Calories: 160, Total Fat: 4.5g, Saturated Fat: 1g, Cholesterol: 40mg, Sodium: 230mg, Carbohydrates: 25g, Fiber: 3g, Sugars: 9g, Protein: 6g, Vitamin A 4 %DV, Vitamin C 0 %DV, Calcium 20 %DV, Iron 6 %DV
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PointsPlus+ = 4
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