This recipe is from Delicious Living by Peter Howard, (New Holland, 2006).
To purchase a copy (RRP $19.95 + postage) call Diabetes Australia on 1300 136 588.
These pancakes are a great snack that can be served with a number of toppings, either savoury or sweet. Try them for lunch topped with cold meats and salads; as they stay moist and carry flavour quite well.
Preparation time: 10 minutes
Cooking time: 15 minutes
Makes: 12 pancakes
Ingredients:
2 cups wholemeal self-raising flour
2 cups skim milk
1 teaspoon canola oil
1 teaspoon vanilla essence
2 egg whites, beaten until stiff
1 x 410g can sliced peaches, in their own juice
1 teaspoon ground cinnamon
spray canola oil for cooking
Method:
1. Mix the flour with milk and oil in a suitable bowl. When combined fold in the egg whites and let sit for 5 minutes.
2. Heat the peaches in their juice with the cinnamon in the microwave until warm.
3. Spray a crepe/pancake pan with minimal oil and cook each pancake. Turn when the bubbles start to appear. Flip over and cook through.
4. Serve the pancakes with peaches and syrup over the top.
Nutritional information: (amounts per pancake, including peach topping) Energy (kJ) 400, protein (g) 4, total fat (g) 1, saturated fat (g) 0.1, total carbohydrate (g) 16, sugars (g) 5, fibre (g) 2.4, sodium (mg) 140, G.I. estimate: medium.