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These whole-wheat and oat pancakes are filling and a great choice for a weekend breakfast. The pear sauce with a hint of maple adds the crowning touch.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary test

30 mins
50 mins


Ingredient Checklist


Instructions Checklist
  • To prepare Oat Pancakes: In a large bowl combine the oats, flours, baking powder, and salt. Make a well in the center of mixture; set aside. In a medium bowl combine the egg whites, buttermilk, oil, honey (if desired), and vanilla. Add egg white mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Cover batter; allow to stand at room temperature for 15 to 30 minutes.

  • To prepare Maple-Pear Sauce: Toss pears with lemon juice; set aside. In a large heavy saucepan combine the apple juice, syrup, and cinnamon. Bring to boiling. Add pear slices; reduce heat. Simmer, uncovered, for 3 to 5 minutes or until the pears are tender. Stir together the apple juice and cornstarch; stir into pear mixture along with dried cranberries. Cook and stir until bubbly. Cook and stir for 2 minutes more. Remove from heat; discard cinnamon. Keep warm.

  • Spray a griddle or heavy skillet with nonstick coating. Preheat over medium-high heat. For each pancake, pour about 1/4 cup of the batter onto the hot griddle or skillet. Spread batter into a circle about 4 inches in diameter. Cook over medium heat about 2 minutes on each side or until the pancakes are golden, turning to cook second sides when pancakes have bubbly surfaces and edges are slightly dry. Serve with Maple-Pear Sauce.

Nutrition Facts

189 calories; protein 7.9g; carbohydrates 27.5g; dietary fiber 2.8g; sugars 3.9g; fat 5.3g; saturated fat 1.1g; cholesterol 2.8mg; vitamin a iu 22.7IU; vitamin c 0.7mg; folate 33.4mcg; calcium 182.9mg; iron 1.5mg; magnesium 44.9mg; potassium 223.1mg; sodium 316.7mg.