Diabetic Dutch Apple Pancake Recipes

DIABETIC DUTCH APPLE PANCAKE

Steps:

• Combine batter ingredients in blender or food processor. Mix until smooth. Let rest 30 minutes.
• For filling, melt margarine in 10-inch ovenproof skillet. Add apple slices and cinnamon. Cook over low heat for 3 minutes, stirring constantly.
• Pour batter over apple, place in a preheated 425° oven and bake for 15 minutes. Reduce heat to 350° and bake 15 minutes more. Remove from oven.
• Blend glaze ingredients and drizzle over top of pancake. Cut into four wedges.

DUTCH OVEN-PUFFED APPLE PANCAKE

Steps:

• Preheat oven to 450 degrees Fahrenheit.
• In a medium bowl, beat the 3 eggs and milk until well blended. Add the flour and salt; stir until batter is barely blended (the batter should be slightly lumpy).
• In another bowl, toss apple slices with sugar, 2 tablespoons of lemon juice, and cinnamon.
• Melt unsalted butter in a heavy, ovenproof 12-inch cast-iron or non-stick skillet over medium-high heat. Add apple mixture and saute 4 minutes, or until slightly softened. Spread out apples into an even layer; pour batter over apples.
• Bake in preheated oven for 20 minutes, or until pancake is golden brown and puffed.
• Sprinkle with the juice of half a lemon and dust with confectioner's sugar. Serve immediately.

DUTCH APPLE PANCAKES

Steps:

• Preheat oven to 450.
• Melt 1 1/2 tbs butter in a regular size skillet.
• Mix Eggs, Flour, Milk, and Salt together in a bowl. When well blended put in skillet.
• Cook for 15 minutes in oven.
• Drop temp to 350 and cook for another 10 minutes.
• While pancake is cooking mix 4 tbs butter, Applesauce, honey or sugar, cinnamon, and nutmeg in a small sauce pan and warm.
• Cut pancakes like a pie and top with sauce.

DIABETIC APPLESAUCE PANCAKES

Steps:

• Place the bread crumbs, cheese, Splenda and 2 tablespoons applesauce in blender.
• Process until smooth.
• Drop by tablespoons on a hot non-stick skillet.
• Serve with remaining applesauce as a topping.