Oatmeal Pancakes with Maple Fruit

Oatmeal Pancakes with Maple Fruit

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From: Diabetic Living Magazine

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.

Ingredients 8 servings

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Original recipe yields 8 servings
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Nutrition per serving may change if servings are adjusted.
  • 3 medium bananas, peeled and sliced
  • ½ cup fresh blueberries
  • ¼ cup sugar-free maple-flavor syrup
  • 2 teaspoons lemon juice
  • ¼ teaspoon ground cinnamon
  • 1 cup flour
  • ½ cup quick-cooking rolled oats
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ⅛ teaspoon salt
  • 1 cup low-fat buttermilk or sour milk (see Tip)
  • ¼ cup refrigerated or frozen egg product, thawed or 1 large egg, lightly beaten
  • 1 tablespoon canola oil
  • 1 tablespoon sugar-free maple-flavor syrup
  • 1 teaspoon vanilla

Preparation

  • Prep

  • Ready In

  1. For maple fruit, stir together bananas, blueberries, the ¼ cup syrup, the lemon juice, and cinnamon in a medium bowl. Set aside.
  2. 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.
  3. 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 information

  • Serving size: 2 pancakes and ½ cup fruit
  • Per serving: 159 calories; 3 g fat(0 g sat); 2 g fiber; 31 g carbohydrates; 5 g protein; 58 mcg folate; 1 mg cholesterol; 8 g sugars; 135 IU vitamin A; 6 mg vitamin C; 110 mg calcium; 1 mg iron; 246 mg sodium; 260 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1 starch, ½ fat, ½ fruit, ½ other carbohydrate

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