Lightly oil a frying pan and spoon batter on by tablespoon turning when the top bubbles. The pancakes are great for lunch sandwishes too. The oatmeal ones are especially good with peanut butter. Food Exchanges per serving: 3 PANCAKES= 3 STARCH/BREADS EXCHANGE + 1 FRUIT EXCHANGE + 1 MILK EXCHANGE + 1 FAT EXCHANGE; CAL: 484; PRO: 18gm; FAT: 12gm; CAR: 76gm; Vegetarian Cooking for Diabetic by Patricia Mozzer Brought to you and yours via Nancy OBrion and her Meal Master File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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|Serving Size: 1 Pancake (72g)|
|Recipe Makes: 9|
|Calories from Fat: 26 (15%)|
|Amt Per Serving||% DV|
|Total Fat 2.9g||4 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 23.5mg||7 %|
|Sodium 90.9mg||3 %|
|Potassium 225.1mg||6 %|
|Total Carbohydrate 34.2g||10 %|
|Dietary Fiber 5g||20 %|
|Sugars, other 29.2g|
|Protein 5.4g||8 %|
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Calories per serving: 171
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