Have a full house and need a breakfast idea? Here's a quick pancake recipe that serves eight! Everyone at your table will enjoy these filling oatmeal-buttermilk pancackes, topped with fresh fruit and a decadent cinnamon-maple sauce. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • For maple fruit, stir together bananas, blueberries, the 1/4 cup 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, 1 tablespoon syrup, and the vanilla in a medium bowl. Add buttermilk mixture all at once to flour mixture. Stir just until moistened. Let stand for 10 minutes to soften oats.

  • For each pancake, spoon 2 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 pancakes are golden brown. Turn over when edges are slightly dry and bottoms are browned. Serve warm topped with maple fruit.


Tip: To make 1 cup sour milk, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough fat-free 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;

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Rating: 5 stars
I used pure maple syrup instead of the artificial stuff. That was the only thing I changed. Hubby loved all of it! And that isn't the case a lot of the time. Will make again and already posted it on Facebook. A keeper! Read More