You betcha! but... you might wanna make sure and wait for another person to confirm this as I am unsure. Better yet, why don't you email the Dukan Diet guys because they can give you help better...
See my Breakfast file several individual recipes with Dukan Diet pancake mix & some larger with grocery store ingredients..
How do you think the banana nut bread would turn out using apple sauce instead of the yogurt?..
I've been making the recipe below for a while now. It's from Amy Smith's recipes (a successful Dukan Diet member). What I do is make muffins from this recipe..it makes 3 muffins (you eat all of them). What I have been doing is quadrupling the recipe & freezing them...I take out 3 at a time. It's really good. Enjoy!.
(single serving) I like to make things in single servings a lot so I'm not tempted to have more than I should. Of course if you want to quadruple this recipe or whatever, you could probably make it in a regular loaf pan and just bake it for longer..
1/3 cup Krusteaz buttermilk pancake mix (I use HS Bisquick).
1/2 cup egg beaters or egg whites.
1/2 mashed banana (over-ripe).
1 Tbsp Splenda.
1 Tbsp Promise FF butter spread (5 cal).
1 tsp vanilla.
Pre-heat oven to 350 degrees and spray a round baking dish (I use Corningware). Mash banana and mix well with Splenda, butter spread, and vanilla, then stir in the egg beaters until smooth. Add the pancake mix and stir until moistened and not too many lumps remain. Bake at 350 for about 30 min or until golden brown and knife comes out clean. The pancake mix is your breakfast entree, the egg beaters are your protein, and the banana the fruit, so this is you entire breakfast. Enjoy! It is very filling.
(You can also microwave this for about 4 min instead of baking. It tastes just as good but has more of a spongey texture)....
For a double serving, bake in a loaf pan. Eat half obviously...
The reason for using yogurt is to keep the protein up, to make it the equivalent of a regular Dukan Diet breakfast entree. If you subbed applesauce, you would be adding an extra fruit and missing 1/3 protein...
This one is really tasty and I usually can get at least 10 slices per loaf. It doesn't necessarily fit Dukan Diet requirements, but it is a much better choice than regular banana bread..
From hungrygirl.com (.
In the Hungry Girl cookbook, however):.
1 1/4 cups whole-wheat flour.
1/4 cup all-purpose flour.
3/4 cup Splenda No Calorie Sweetener (granulated).
1 1/2 cups mashed ripe bananas (about 3 bananas).
1/2 cup fat-free liquid egg substitute (like Egg Beaters).
1/2 cup no-sugar-added applesauce.
2 tsp. baking powder.
1 tsp. vanilla extract.
1/2 tsp. cinnamon.
1/2 tsp. salt.
Optional Toppings: no-calorie spray butter, Cool Whip Free.
Preheat oven to 350 degrees. In a large bowl, combine both types of flour,.
Splenda, baking powder, salt, and cinnamon (in other words, all dry.
Ingredients). In a separate bowl, mix together the mashed bananas, egg.
Substitute, applesauce, and vanilla extract (all the wet ingredients). Add this.
Mixture to the bowl with the dry ingredients, and stir until just blended..
Spoon batter into a large loaf pan (about 9" X 5") sprayed with nonstick.
Spray. Bake for about 50 minutes, or until a knife inserted in the middle.
Comes out clean. Allow to cool slightly, and then cut into 8 slices. If you like,.
Spritz with some spray butter or spread on some Cool Whip Free. MAKES 8.
Serving Size: 1 (thick!) slice.
I've made this Christina Gray recipe many times for guests, and it's always a huge crowd pleaser:.
I used this but substituted soy flour for the all purpose flour so that it had more protein and used some brown sugar splenda instead of all regular spenda and it made it taste totally NOT diet!!!!..
I make this same recipe using Hodgson Mills Buttermilk Pancake Mix w/ milled flax seed (has more protein & omega-3s). I also add 1/2 Tbsp semisweet mini choc. chips! Bake it in the small french white corningware dish. YUM!!!..
I think for the yogurt in that one recipe I'm gonna use strawberry banana yogurt cuz I don't have vanilla..
On this subject regarding the Dukan Diet pancake mixdoes anyone know the equivalent amount to use if choosing other pancake mixes from the store? I am asking for the future when I know longer have Dukan Diet pancake mix to use in the recipes specifically calling for it....I love to cook but am a.
"follow the recipe" cooker!..
I use 1/3 cup - believe I picked that info up on these boards. I try to use the Hodgson Mills since they are either Whole Wheat or Multigrain and have enough protein to sub for the Dukan Diet pancake mix...
Marci, I combine half Hodgson Mills Insta-Bake and half either Bob's Red Mill Low Carb Baking Mix or Maple Groves Sugar-Free Pancake Mix to make 1/3 cup. The Insta-Bake is low glycemic and tastes great, and the Bob's & Maple Groves add a lot of protein & fiber (but they have a strong gluten taste by themselves)...
I found I liked the Hodgson Mills Multigrain and Flax the best. I had gotten some of the Maple Grove Farms Low Carb stuff but didn't like the taste. And 1/3 cup is always the equivalent that I have used...
I have Hodgson Mills, the Maple Gove farms and the Insta bake and Heart smart. Maybe I will just mix them all up and see what I get.......LOL..
I agree with Anne - I really like this mix. It has a little texture due to the milled flaxseed but tastes great and the protein content is better than the Dukan Diet pancake mix (if I recall correctly)...
I actually like the added texture it gives.............
And yes it does have more protein than the Dukan Diet mix...
LOL, that's how I got rid of the rest of my MGF stuff!!! It wasn't bad!!!..