Blueberry-Banana Pancakes (Diabetic friendly)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3 Bananas (7" to 7-7/8" long), peeled and sliced1/2 cup Blueberries, fresh1/4 cup Sugar-free Maple-Flavor Syrup2 tsp Lemon juice1/4 tsp Cinnamon, ground1/2 cup Quick Cooking Rolled Oats (dry oatmeal)1-1/2 tsp Baking Powder1/2 tsp Baking Soda1 cup Buttermilk, low-fat1 large Egg, (or 1/4 cup egg substitute)1 Tbsp Canola Oil1 tsp Vanilla extract1 tbsp Sugar-free Maple-Flavor Syrup
Heat skillet or griddle over medium heat.
In a bowl, stir together bananas, blueberries, 1/4 cup syrup, lemon juice, and cinnamon. Set aside.
In a large bowl stir together flour, oats, baking powder, and baking soda. In a medium bowl, use a fork to combine buttermilk, egg, oil, 1 tbsp syrup, and vanilla. Add buttermilk mixture all at once to flour mixture. Stir just until moistened. Let stand 10 minutes to soften oats.
Spoon 2 slightly rounded tablespoons of batter onto a hot, lightly greased griddle or heavy skillet; spread to a 3 or 4 inch circle. Cook over medium heat for 1 - 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 the fruit syrup.
Serving Size: Makes 16 pancakes (3 - 4 inch each) and 3-2/3 cups Maple fruit (2 pancakes per person and 1/3 cup maple fruit per person)
In a bowl, stir together bananas, blueberries, 1/4 cup syrup, lemon juice, and cinnamon. Set aside.
In a large bowl stir together flour, oats, baking powder, and baking soda. In a medium bowl, use a fork to combine buttermilk, egg, oil, 1 tbsp syrup, and vanilla. Add buttermilk mixture all at once to flour mixture. Stir just until moistened. Let stand 10 minutes to soften oats.
Spoon 2 slightly rounded tablespoons of batter onto a hot, lightly greased griddle or heavy skillet; spread to a 3 or 4 inch circle. Cook over medium heat for 1 - 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 the fruit syrup.
Serving Size: Makes 16 pancakes (3 - 4 inch each) and 3-2/3 cups Maple fruit (2 pancakes per person and 1/3 cup maple fruit per person)
Nutritional Info Amount Per Serving
- Calories: 135.4
- Total Fat: 3.3 g
- Cholesterol: 24.3 mg
- Sodium: 213.4 mg
- Total Carbs: 25.2 g
- Dietary Fiber: 1.8 g
- Protein: 2.9 g