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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Diabetes Friendly Pancakes

Source: dLife

Healthier pancake combining soy flour, tofu, and a touch of spice.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	68.9

Total Carbs	6.7 g

Dietary Fiber	1.8 g

Sugars	0.9 g

Total Fat	3.4 g

Saturated Fat	0.8 g

Unsaturated Fat	0.7 g

Potassium	138.1 mg

Protein	5.0 g

Sodium	64.4 mg

Dietary Exchanges 3.4 Fat, 0.1 Meat, 0.0 Milk, 0.2 Starch, 0.5 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

5.0
5 tbsp soy flour 0.75
0 3/4 oz soft tofu 1.0
1 each eggs 3.0
3 oz Soy Milk, plain, unsweetened 0.25
0 1/4 tsp ground cinnamon 0.25
0 1/4 tsp ground allspice 1.0
1 pinch salt 2.0
2 pinch ground nutmeg 3.0
3 each Sweetener, granular, packet 1.0
1 each sugar-free maple syrup 1.0
1 each cooking spray

Directions

Mix together all of the ingredients except for the syrup.
Spoon batter into a non-stick frying pan coated with cooking spray.
Cook over very low heat , covered for approximately 3 minutes, flip the cakes. Keep checking to avoid burning.
Before flipping, the top of the uncooked side of the cake should lose its shine and look dull. Don't expect to see bubbling.
Note: you may have to adjust either the amount of soy milk or the soy flour to get the batter to spread properly.