DIABETIC SHREDDED WHEAT PANCAKES

DIABETIC SHREDDED WHEAT PANCAKES YIELD: 8 pancakes 3/4 cup all-purpose flour 1/2 cup crushed shredded whole wheat cereal biscuits 1 tablespoon baking powder 2 teaspoons granulated sugar substitute (such as Sugar Twin) 1/4 teaspoon salt 1 egg, beaten 1 cup skim milk 1 tablespoon vegetable oil Vegetable cooking spray 1 Combine first 5 ingredients in a medium bowl; make a well in center of mixture. 2 Combine egg, milk, and oil; add to dry ingredients, stirring just until moistened. 3 For each pancake, pour 1/4 cup batter onto a hot griddle or skillet coated with cooking spray. Turn pancakes when tops are covered with bubbles and edges look cooked. Serve with Fresh Strawberry Sauce, if desired. Yield: 8 (4� inch) pancakes. EXCHANGES PER PANCAKE: 1 Starch 1/2 Fat PER SERVING: Calories 90 Carbohydrate 13.2g Protein 3Ag Fat 2.6g Cholesterol 28mg Fiber 0.6g Sodium 98mg Famous Sayings