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Diabetes Friendly Pancakes
Source: dLife

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

Prep Time: 10 minutes
Cook Time: 6 minutes
Difficulty: Easy

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
1/2 Fat , 1/2 Starch , 1 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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5 tbsp  soy flour
0 3/4 oz  soft tofu
1 each  eggs
3 oz  Soy Milk, plain, unsweetened
0 1/4 tsp  ground cinnamon
0 1/4 tsp  ground allspice
1 pinch  salt
2 pinch  ground nutmeg
3 each  Sweetener, granular, packet
1 each  sugar-free maple syrup
1 each  cooking spray
  1. Mix together all of the ingredients except for the syrup.
  2. Spoon batter into a non-stick frying pan coated with cooking spray.
  3. Cook over very low heat , covered for approximately 3 minutes, flip the cakes. Keep checking to avoid burning.
  4. Before flipping, the top of the uncooked side of the cake should lose its shine and look dull. Don't expect to see bubbling.
  5. Note: you may have to adjust either the amount of soy milk or the soy flour to get the batter to spread properly.

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