Oatmeal Pancakes with Maple Fruit

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.

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.

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).

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!

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!

*Oatmeal Pancakes with Maple Fruit*

Serves 8

Printable Recipe

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

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.

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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