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Prep Time:20 minsAdditional Time:15 minsTotal Time:35 minsServings:8Yield:8 servingsJump to Nutrition Facts
Prep Time:20 minsAdditional Time:15 minsTotal Time:35 minsServings:8Yield:8 servings
Prep Time:20 mins
Prep Time:
20 mins
Additional Time:15 mins
Additional Time:
15 mins
Total Time:35 mins
Total Time:
35 mins
Servings:8
Servings:
8
Yield:8 servings
Yield:
8 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients3mediumbananas, peeled and sliced½cupfresh blueberries¼cupsugar-free maple-flavor syrup2teaspoonslemon juice¼teaspoonground cinnamon1cupflour½cupquick-cooking rolled oats1 ½teaspoonsbaking powder½teaspoonbaking soda⅛teaspoonsalt1cuplow-fat buttermilk or sour milk (see Tip)¼cuprefrigerated or frozen egg product, thawed or 1 large egg, lightly beaten1tablespooncanola oil1tablespoonsugar-free maple-flavor syrup1teaspoonvanilla
Cook Mode(Keep screen awake)
Ingredients
3mediumbananas, peeled and sliced
½cupfresh blueberries
¼cupsugar-free maple-flavor syrup
2teaspoonslemon juice
¼teaspoonground cinnamon
1cupflour
½cupquick-cooking rolled oats
1 ½teaspoonsbaking powder
½teaspoonbaking soda
⅛teaspoonsalt
1cuplow-fat buttermilk or sour milk (see Tip)
¼cuprefrigerated or frozen egg product, thawed or 1 large egg, lightly beaten
1tablespooncanola oil
1tablespoonsugar-free maple-flavor syrup
1teaspoonvanilla
DirectionsFor 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.TipsTip: 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.Originally appeared: Diabetic Living Magazine
Directions
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.TipsTip: 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.
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.
Tips
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.
Originally appeared: Diabetic Living Magazine
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Nutrition Facts(per serving)159Calories3gFat31gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
