Cornmeal, rolled oats, and wheat flour are the trio of grains in these pancakes. Chopped dried cherries or cranberries are also good choices in place of the optional blueberries or currants. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Stir together flour, cornmeal, baking powder, and salt in a large bowl. Combine oats and brown sugar in a blender or food processor; cover and blend or process until the oats are coarsely ground. Stir the oat mixture into the flour mixture. Make a well in the center of the flour mixture.

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  • Combine egg, milk, yogurt, and oil in a medium bowl; beat with a fork until combined. Add the egg mixture all at once to the flour mixture. Stir just until moistened (batter should be lumpy and thin). Let stand for 10 minutes to thicken slightly, stirring once or twice. If desired, gently fold in blueberries or currants.

  • Lightly coat an unheated nonstick griddle or heavy skillet with cooking spray. Preheat over medium heat. For each pancake, pour about 1/4 cup of the batter onto the hot griddle or skillet. Cook over medium heat for 1 1/2 to 2 minutes on each side or until the pancakes are golden brown, turning to second sides when the pancakes have bubbly surfaces and edges are slightly dry. Serve warm. If desired, top with pineapple chunks.

Nutrition Facts

220 calories; 6 g total fat; 1 g saturated fat; 2 mg cholesterol; 265 mg sodium. 185 mg potassium; 34.9 g carbohydrates; 1.7 g fiber; 9 g sugar; 6.5 g protein; 225 IU vitamin a iu; 70 mcg folate; 117 mg calcium; 2 mg iron; 31 mg magnesium;