1 cup skim milk
One egg white
1 teaspoon vanilla
1 cup all-purpose flour
1-1/2 teaspoon baking powder
1 teaspoon olive oil
1/2 cup low-fat yogurt
1 pint frozen unsweetened strawberries
1/2 cup water
1 tablespoon granulated sugar
2 teaspoons cornstarch
Strawberry Sauce: In saucepan over medium-high heat, bring strawberries, water, sugar and cornstarch to boil; cook for one minute or until thickened.
Pancakes: In bowl, beat milk, egg white and vanilla. Add flour, baking powder, salt and cinnamon; beat mixture just until blended.
Heat snall nonstick skillet until drop of water sizzles on it. Lightly brush skillet with oil. For each pancake, pour 2-tablespoons batter onto skillet. Cook for one minute; turn and cook for 30 seconds. Keep warm. Repeat with remaining batter; brushing skillet with oil as required. Spoon Strawberry Sauce over pancakes; garnish with yogurt.
Recipe makes 12 pancakes or six servings Mini Pancakes with sauce.
Nutrition Information per Serving:
Diabetic Exchange per Crepe: 1 Starchy Choice, 1/2 Milk Choice (2-percent), 1 Fruit and Vegetable Choice