Blueberry-Banana Pancakes (Diabetic friendly)

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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
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Number of Servings: 8


    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


Get yourself a metal ice cram or cookie scoop that holds 1 - 2 tablespoons of liquid. It's easier than using a measuring spoon...


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)

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