How to Make healthy morning meal Foods for Diabetics - Oatmeal With Berries and Oatmeal Raisin Pancakes

One of the most prominent things a diabetic can do for themselves is to start their day off right with a wholesome breakFast. Taking a few minutes in the morning to eat something wholesome 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 prominent to the diabetic's diet, this report offers a incorporate of recipes that are healthy, fit perfectly into a diabetic's diet, and they are quick and easy to prepare. The pancake formula makes 12 pancakes using a fourth cup of batter for each. If you are permanently in a morning rush, make up all the batter, have a incorporate 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 Fast when needed. This does away with the excuse that you can't make this formula because it would be wasteful. Plus you have 5 more servings of a wholesome 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 incorporate 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 composition aside.

In a large mixing bowl, incorporate the flours, Splenda, baking powder, baking soda, salt, and cinnamon. Stir in the oat composition just until flour composition is moistened. Gradually 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 an additional one 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 frosty 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 wholesome breakFast treat with a strip or two of turkey bacon for further protein.

Enjoy!

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