Oatmeal Pancakes with Maple Fruit

Saturday 3 October 2015

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I've always liked to pull the boat out a bit at the weekend . . .  a nice leisurely breakfast, usually something which we wouldn't have any other day of the week.   Having been diagnosed as a Diabetic I thought those days would be over, but I'm happy to say that they aren't in the least.  They're just different.

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Different doesn't have to be boring as these pictures and this recipe I am showing you here today will prove!  These are fabulous  . . .  and whilst they are not doused in lashings of butter and maple syrup . .  they are still filled with plenty of flavour and interest.

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They are nutritious and filled with goodness as well.  The pancakes are sugar free, with only a touch of maple flavoured sugar free syrup added.  (Be judicious when you use sugar subs by the way, they can have an adverse effect on the digestive system if overdone, if you know what I mean).

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The oats give them an almost nutty flavour and a dose of fibre, plus are good for the heart.  That topping constitutes several of your five a day and is so delicious you won't even miss the lashings of Maple Syrup . . . sigh.  Seriously!

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Delicious and healthy with one serving coming in at less than 200 calories, including the topping.  These feel and taste like a real treat!   Life has never been so good!

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*Oatmeal Pancakes with Maple Fruit*
Serves 8

Delicious oaty pancakes served with a sugar free maple and fruit topping.   Adapted from "The Ultimate Diabetes Cookbook." 

For the fruit:
3 medium bananas, peeled and sliced
1/2 cup fresh blueberries (large handful)
1/4 cup sugar free maple flavoured syrup (60ml, can be bought on amazon)
2 tsp lemon juice
1/4 tsp ground cinnamon
For the pancakes:
1 cup plain flour (140g)
1/2 cup quick cooking oats (40g)
1 1/2 tsp baking powder
1/8 tsp salt
1 cup low fat buttermilk (225ml)
1 large free range egg, beaten lightly
1 TBS canola oil
1 TBS sugar free maple flavoured syrup
1 tsp vanilla

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Make the pancake batter first as it needs to stand for about 10 minutes.   Stir together the flour, oats, baking powder, soda and salt.   Whisk together the buttermilk, eegg, oil, maple syrup and vanilla.   Add all at once to the dry ingredients and mix together just to moistn.   Stand for 10 minutes to soften the oats.

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For the maple fruit, mix together all of the ingredients gently, using a medium bowl.   Set aside.

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Spray a large skillet with some non stick or low fat cooking spray.   Spoon 2 slightly rounded tablespoons of batter onto the skillet for each pancake, spreading out to a 3 or 4 inch circle.   Cook on each side until golden brown.   (Turn over when the edges areeelightly dry and the bottoms are browned.)  Serve warm topped with fruit.

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Nutritional Information:
One serving:  2 pancakes with 1/3 cup of maple fruit
Calories: 159
Fat: 3.9g
Carbs: 31g  (2g fibre and 8g sugars)
Protein: 5g
Exchanges:  0.5 fruit, 1 starch, 0.5 carb, 0.5 fat


  1. Look amazing and delicious Marie :))
    Love this ♡♡♡♡

  2. I would add an egg to the meal to help boost the protein/carb ratio a bit. :)

    1. There is an egg in the pancakes. But indeed if you want more protein a poached or boiled egg would do the trick.

  3. Looks lush, perfect for a lazy weekend brunch x

  4. i would prob swap out the canola oil for olive or coconut oil. in north america, canola oil is actually gmo rapeseed and is highly processed.

    1. I actually use 100% pure rice bran oil, which is light, healthy and nutritionally well balanced and rich in vitamin E and plant sterols. It also contains no cholesterol. I stated canola oil in the recipe because it is something most people can find.

  5. Replies
    1. Thanks Monique! Of course I would dearly have loved to have had them doused in real maple syrup, but these days common sense must prevail! Xoxo


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