Ingredients – 1 cup all purpose flour; 1tsp baking soda; 1/8 tsp salt; 2tbsp toasted wheatgerm; 1 cup non fat buttermilk; one-forth cup unsweetened applesauce; 2tsps vegetable oil; 1 large egg lightly beaten; cooking spray; sugar free maple syrup (optional); fresh fruit slices (optional)
Method – Add the first 4 ingredients in a medium bowl and mix well. Add buttermilk followed by the next 3 ingredients. Combine buttermilk with the dry ingredients and mix well. Heat a nonstick skillet coated with cooking spray over medium heat. For each pancake pour 1/4cup batter spreading it to a 5 inch circle. Cook pancakes until tops are covered with bubbles and edges look cooked. Turn the pancakes and cook the other side. Sprinkle fresh fruits and serve with maple sauce.
Honey Grapefruit withy Banana
Ingredients – 1 jar refrigerated red grapefruit sections; 1 cup sliced banana; 1tbsp fresh chopped mint; 1tbsp of honey
Method – Drain grapefruit sections, reserving one-forth cup juice. In a medium bowl combine the grapefruit sections, juice and remaining ingredients. Toss gently to coat. Serve immediately or refrigerate.
Veggie Sausage-Cheddar Frittata
Ingredients – Cooking Spray, 1 green bell pepper chopped, 1 (8-ounce) package presliced mushrooms, 4 (1.3-ounce) frozen vegetable protein sausage patties, thawed and crumbled, 1/8 teaspoon salt, 1/8 teaspoon freshly ground black pepper, 1 cup egg substitute, 1/4 cup fat-free half-and-half, half cup (2 ounces) shredded reduced-fat sharp Cheddar cheese
Method – Preheat broiler. Heat a 12 inch ovenproof nonstick skillet over medium flame. Coat pan with cooking spray. Add chopped bell pepper and mushrooms and sauté for 3 mins. Add sausage, salt and pepper. Keep the heat to medium-low and cook for 1 minute. Combine egg substitute and half and half and pour on top of sausage mixture. Cover and cook for 6 mins. Sprinkle some cheese. Broil 1 to 2 minutes or until cheese melts. Cut into 8 wedges.
Marinated Feta and Olive Skewars
Ingredients - 2 teaspoons fennel seeds, 2 teaspoons orange zest, 3 tablespoons fresh orange juice, 1 teaspoon freshly ground black pepper, 4 ounces feta cheese, cut into 24 (1/2-inch) cubes, 24 (6-inch) wooden skewers, 24 fresh mint leaves, 12 pitted green olives, halved, 1/4 large English cucumber, seeded and cut into 1/2-inch chunks.
Method - Combine fennel seeds, orange zest and juice, and pepper. Gently stir in the feta and marinate for 1 hour at room temperature or up to 3 hours in the refrigerator.
To assemble place 1 mint leaf on a skewer, about 3/4 inch up; add 1 olive half and 1 cucumber chunk. Place 1 cube of feta on the end. Prepare it a few hours before serving and refrigerate. Bring to room temperature before serving.
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Diabetic Breakfast Recipes and Ideas for Diabetes Patients