Source: America's Best Cookbook for Kids with Diabetes
by Colleen Bartley

Serves: 12 pancakes

1½ cups complete buttermilk pancake mix

1¼ cups water

3 medium bananas, cut in half and sliced lengthways

1½ cups strawberry flavored frozen yogurt

1½ cups sliced strawberries

1/3 cup calorie reduced strawberry or

   chocolate sundae topping (optional)

 

Mix the batter according to the directions on the package. Preheat skillet until medium-hot. Working in small batches so pancakes don't run together, pour 3 tbsp pancake batter for each pancake into the hot pan. Cook until the bubbles on the surface begin to pop and the edges are golden. Carefully flip and cook the other side until golden.

 

To serve, overlap 2 pancakes on each plate. Place ½ banana on each serving. Top each with ¼ cup strawberries. Drizzle with 1 tbsp sundae topping, if using.

 

Nutrition per Serving		Exchanges	Carb Choices
Calories	264	2 starch	n/a
Fat, total	5 g	1 fruit
Fat, saturated	2 g	½ fat
Carbohydrates	51 g
Protein	6 g
Cholesterol	12 mg
Dietary Fiber	n/a g
Sodium	404 mg