Perfect for a lazy weekend breakfast, these buttermilk pancakes are taken to new heights with a banana and blueberry maple syrup topping.

Diabetic Living Magazine
Source: Diabetic Living Magazine
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • For maple-banana topping, stir together bananas, blueberries, 1/4 cup maple syrup, the lemon juice, and cinnamon in a medium bowl. Set aside.

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  • Stir together flour, oats, baking powder, baking soda, and salt in a large bowl. Use a fork to combine buttermilk, egg, oil, the remaining 1 tablespoon maple syrup, and the vanilla in a medium bowl. Add the buttermilk mixture all at once to the flour mixture. Stir just until moistened. Let stand for 10 minutes to soften the oats.

  • Spoon two slightly rounded tablespoons batter onto a hot, lightly greased griddle or heavy skillet; spread to a 3- to 4-inch circle. Cook over medium heat for 1 to 2 minutes on each side or until the pancakes are golden brown. Turn over when the edges are slightly dry and the bottoms are browned. Serve warm with the maple-banana topping.

Tips

Tip: To make 1 cup sour milk, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup total liquid; stir. Let the mixture stand for 5 minutes before using.

Nutrition Facts

158.9 calories; protein 4.6g 9% DV; carbohydrates 30.7g 10% DV; exchange other carbs 2; dietary fiber 2.3g 9% DV; sugars 8.1g; fat 2.6g 4% DV; saturated fat 0.4g 2% DV; cholesterol 1.2mg; vitamin a iu 135.4IU 3% DV; vitamin c 5.6mg 9% DV; folate 58.2mcg 15% DV; calcium 109.9mg 11% DV; iron 1.4mg 8% DV; magnesium 33.8mg 12% DV; potassium 259.6mg 7% DV; sodium 246.3mg 10% DV.