Welcome to Hope Diabetes Center the only Natural Reversal for Type II Diabetics.

2 cups whole wheat flour (may use 1/2 cup unbleached)
4 teaspoons Rumford's baking powder
1/4 teaspoon salt
3 tablespoons agave nectar
1/4 cup egg whites
2 cups soy milk or low fat milk
4 tablespoons coconut or olive oil
3 medium bananas - sliced

In a large bowl sift together four, baking powder and salt. Make a well in the center and pour in the milk, eggs, honey, and oil; mix until smooth. Heat a lightly oiled skillet or griddle to 350°. Pour or scoop the batter onto the skillet, using approximately 1/4 cup of batter for each pancake. Place 4 slices of banana in each pancake. Cook until bubbly, a little dry around the edges, and lightly browned on the bottom; turn and brown the other side.

Banana Pancakes