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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 pancakes, topped with fresh fruit and a decadent cinnamon-maple sauce.

Source: Diabetic Living Magazine


Recipe Summary

20 mins
35 mins


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

2 pancakes and 1/2 cup fruit
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.

1 starch, 1/2 fat, 1/2 fruit, 1/2 other carbohydrate