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Simple Pancakes (Diabetes Edition)

Yields14 ServingsPrep Time10 minsCook Time15 mins

Enjoy these light and fluffy pancakes exactly the way this cookbook shows: with a little dab of almond butter and sliced banana. This recipe can also be used as a waffle mix.

Simple Pancakes (Diabetes Undone Edition)

 2 cups soy or nut milk
 1 cup tofu
 1 tsp vanilla
 1 ¾ cups Bob’s Red Mill 7 Grain Pancake and Waffle Mix*(add more for firm pancakes)
*Bob's Red Mill 7 Grain Pancake and Waffle Mix Substition
 1 ½ cups oatmeal
 1 ½ tsp baking powder
 ½ cup whole grains such as buckwheat, barley, spelt, bulgur, kamut, rye, quinoa, or whole wheat(can be dry-blended into a flour or wet-blended with milk before tofu is added)
 ½ tsp salt
 2 dates or
 1 tbsp honey

Blend milk, tofu, vanilla, and optional ingredients in blender.


Pour mix over the Bob’s Red Mill Mix 7 Grain Pancake and Waffle Mix (or the substitution mix).


Stir with wire whisk until large lumps are gone then let stand 2 minutes to thicken.


Pour ¼ cup batter on to sprayed frying pan on medium-high burner.


Cook about 2 minutes on each side or until golden-brown.


Instead of going for the maple syrup and butter, try healthier options like almond butter, applesauce, chopped fruit, and granola.

Nutrition Facts

Serving Size 1 pancake

Servings 0

Amount Per Serving
Calories 63
% Daily Value *
Total Fat 1.4g3%

Saturated Fat 0.2g1%
Trans Fat 0g
Cholesterol 0mg
Sodium 88mg4%
Total Carbohydrate 8.4g3%

Dietary Fiber 1.3g6%
Sugars 1.3g
Protein 4g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.