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

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary test

20 mins
30 mins


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; protein 4.6g; carbohydrates 30.7g; dietary fiber 2.3g; sugars 8.1g; fat 2.6g; saturated fat 0.4g; cholesterol 1.2mg; vitamin a iu 135.4IU; vitamin c 5.6mg; folate 58.2mcg; calcium 109.9mg; iron 1.4mg; magnesium 33.8mg; potassium 259.6mg; sodium 246.3mg.