Recipe

Blueberry Sour Cream Pancakes Diabetic Friendly Recipe

Add Step-by-Step Photos	Spinach1948 / All my dishes 1 month ago Blueberrie are mouth wartering in this recipe you'll like these and want more than two. I have modified the recipe to a Diabetic friendly one. The original was posted by Paula Hadley in the Taste of Home 1996 Prep:20m Cook:30m Servings:10	Spinach1948
	pancakes blueberrypancakes lowsodium lowfat lowcarb quickeasy

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Ingredients

Ingredients:

½ cup Sugar or Sugar Substitute

2 Tbs. Cornstarch

1 cup Water

4 cups Fresh or Frozen Blueberries

Pancakes:

2 cups all=purpose flour

¼ cup Sugar or Sugar Substitute

4 tsp. Baking powder

½ tsp. Salt

2 eggs or egg substitute equivalent to 2 eggs

1 ½ cups 1% milk

1 cup ( 8-oz ) light sour cream

1/3 cup butter or margarine, melted

1 cup fresh or frozen Blueberries

Directions

In a large saucepan, combine sugar or substitute and cornstarch. Stir in water until smooth. Add blueberries. Bring to a boil over medium heat; cook and srir for 2 minutes or until thickened. Remove from the heat; cover and keep warm.

Fro pancakes, in a large bowl, combine the flour, sugar or substitute, baking powder and salt. Combine the eggs, milk, sour cream and butter. Stir into dry ingredients just until moistened. Fold in blueberries.

Pour batter by ¼ cupfuls onto a greased hot griddle. Turn when bubbles from on top; cook until the second side is golden brown. Serve with blueberry topping.

Diabetic Friendly

Serving size: 2 pancakes and topping

Note: I modified this recipe to a healthy and diabetic friendly one as follows:

I lowered the fat, Calories, sodium and Cholesterol by using the substitutes.

Nutrition: Calories per serving: 278, Fat: 7g, Cholesterol: 70mg, Sodium: 260mg, Carbohydrate: 38g

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