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

Diabetic Living Magazine


Ingredient Checklist


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.

  • 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.


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

159 calories; 2.6 g total fat; 0.4 g saturated fat; 1 mg cholesterol; 246 mg sodium. 260 mg potassium; 30.7 g carbohydrates; 2.3 g fiber; 8 g sugar; 4.6 g protein; 135 IU vitamin a iu; 6 mg vitamin c; 58 mcg folate; 110 mg calcium; 1 mg iron; 34 mg magnesium;