2 to 4 tablespoons butter
2 tablespoons honey
Egg substitute equivalent to 3 eggs
1/2 cup orange juice
1/8 teaspoon salt, optional
6 slices bread
Additional honey, optional
Sugar free maple syrup, optional
In a bowl, combine butter, honey and cinnamon. Pour into a greased 13 x 9-x 2-inch baking pan; spread to coat bottom of pan. In a shallow bowl, beat eggs, orange juice and salt if desired. Dip bread into egg mixture and place in prepared pan.
Bake at 400 degrees for 15 to 20 minutes or until light golden brown.
Invert onto a serving platter; serve with honey if desired.
Recipe makes 6 slices.
Serving size: 1 slice
Calories: 158; Total Fat: 5g; Cholesterol: 1mg; Sodium: 261mg Carbohydrates: 23g; Fiber: 1g; Protein: 6g
Diabetic Exchanges: 1-1/2 starch, 1 fat
Orange Cinnamon Pancakes
These eggless griddle cakes are delicious and filling. They pack a powerful wallop of nutrients and fiber. For an autumn treat, try them with a side of sauteed pears, apples, or quince.
3/4 cup unbleached whole wheat pastry flour
1 cup oat flour
2 teaspoons baking powder
1 tablespoon brown sugar
1 teaspoon cinnamon
1 cup milk
3/4 cup orange juice
3/4 cup Chia gel (see below)
Optional: 1 teaspoon grated orange zest
Vegetable oil, or cooking spray, as needed
In a large bowl, combine the dry ingredients. Wisk until thoroughly combined. In another bowl, combine all the liquid ingredients, including chia gel and the orange zest, if using. Pour the liquid ingredients into the dry ingredients and stir only until moistened.
Lightly grease a non-stick griddle with oil or cooking spray and preheat over medium heat. Ladle 1/2 to 3/4 cup of the batter onto the grill, depending on the size you like. Flip the pancakes when bubbles appear on the surface. Cook until the underside is golden brown. Serve with your favorite pancake topping. Makes four servings.
Chia gel: Take 1-cup cool water and 1-1/2 tablespoons chia seeds. Pour the water into a sealable plastic or glass container. Slowly pour chia seeds into water while briskly mixing with wire whisk. Wait 3 or 4 minutes then whisk again. Let the mixture stand about 10 minutes before whisking again. Seal the container and store mixture in the refrigerator for up to two weeks to use as needed. Whisk before using. Note: Soaking in water will soften the chia seeds, but they will still be slightly crunchy.
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