One of the most important things a diabetic can do for themselves is to start their day off right with a healthy breakfast.
Taking a few minutes in the morning to eat something healthy can be a key to controlling your blood sugar, yet we often grab something we know isn’t quite right for us with the excuse that we are in a hurry.
That type of ‘in a hurry’ can set you up for failure in controlling your blood sugar.
Since oats are a very good source of soluble fiber which is very important to the diabetic’s diet, this article offers a couple of recipes that are healthy, fit perfectly into a diabetic’s diet, and they are quick and easy to prepare.
The pancake recipe makes 12 pancakes using a fourth cup of batter for each. If you are constantly in a morning rush, make up all the batter, have a couple of pancakes (two are considered a serving) and allow the other ten to cool completely.
Once cooled put them in freezer bags, 2 to a bag, and freeze. They can be microwaved quickly when needed.
This does away with the excuse that you can’t make this recipe because it would be wasteful. Plus you have 5 more servings of a healthy breakfast on hand.
OATMEAL RAISIN PANCAKES
2 cups quick cook oats
2 cups buttermilk
2 eggs*
2 tbsp canola oil
1/4 cup whole-wheat flour**
1/4 cup all-purpose flour
2 tbsp Splenda granular
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp salt
1/2 cup raisins
In a small bowl combine the oats with the buttermilk and let stand for 5 minutes. Beat eggs and stir into the oats along with the canola oil. Set the mixture aside.
In a large mixing bowl, combine the flours, Splenda, baking powder, baking soda, salt, and cinnamon. Stir in the oat mixture just until flour mixture is moistened. Gently stir in the raisins.
Heat griddle or skillet to hot and spray with nonstick cooking spray. Pour batter, 1/4 cup at a time, onto the hot griddle. When the top of the pancakes start to bubble, turn. When second side is a golden brown, remove from heat.
*Or you may use 1/2 cup egg substitute.
**You may omit and replace with another 1/4 cup all-purpose flour.
Serve topped with a thin pat of butter and sugar-free maple flavored syrup.
Yield: 1 dozen
HOMEMADE OATMEAL WITH FRESH BLUEBERRIES
1 cup water
1/2 cup old-fashion oats
dash of salt, optional
2 tsp Splenda Brown Sugar Blend
2 tablespoons fresh blueberries*
1 tbsp fat-free cream
In a small saucepan bring the water to a boil; stir in oats and the salt, if using (best for you to omit salt if you can). Stirring constantly, cook over medium heat for 5 minutes.
Sprinkle the Splenda Brown Sugar Blend and the blueberries over the hot oatmeal. Drizzle with the cream.
*May substitute frozen blueberries that have been thawed.
Yield: 1 serving
With salt: 220 calories, 41 g carbs, 5 g fiber, 7 g protein, 3 g (0 sat)fat, 10 g sugar, 5 g cholesterol, 410 mg sodium
Note: Best to enjoy this healthy breakfast treat with a strip or two of turkey bacon for additional protein.
