Blueberry-Banana Pancakes (Diabetic friendly)
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Blueberry-Banana Pancakes (Diabetic friendly) calories by ingredient
Number of Servings: 8
Ingredients
-
3 Bananas (7" to 7-7/8" long), peeled and sliced
1/2 cup Blueberries, fresh
1/4 cup Sugar-free Maple-Flavor Syrup
2 tsp Lemon juice
1/4 tsp Cinnamon, ground
1/2 cup Quick Cooking Rolled Oats (dry oatmeal)
1-1/2 tsp Baking Powder
1/2 tsp Baking Soda
1 cup Buttermilk, low-fat
1 large Egg, (or 1/4 cup egg substitute)
1 Tbsp Canola Oil
1 tsp Vanilla extract
1 tbsp Sugar-free Maple-Flavor Syrup
Tips
Get yourself a metal ice cram or cookie scoop that holds 1 - 2 tablespoons of liquid. It's easier than using a measuring spoon...
Directions
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)
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