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Serves Cooking time: 15 to 20 minutes
Here, everyone's favorite weekend treats have been entirely re-imagined. This diabetic friendly recipe replaces white flour with whole wheat flour and oats, plus an unexpected dash of sugar-lowering cinnamon. Wheat germ provides healthy fats, extra fiber,
and deliciously nutty flavor.
You Will Need
2 cups low-fat buttermilk
1/2 cup old-fashioned rolled oats
2/3 cup whole wheat flour
2/3 cup all-purpose flour
1/4 cup toasted wheat germ
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
2 large eggs
1/4 cup firmly packed brown sugar
1 tablespoon canola oil
2 teaspoons vanilla extract
1 cup maple syrup, warmed
1 1/2 cups sliced strawberries or blueberries
What to Do
1. Mix the buttermilk and oats in a small bowl.
Let stand for 15 minutes.
2. Whisk the whole wheat flour, all-purpose
flour, wheat germ, baking powder, baking soda,
salt, and cinnamon in a large bowl.
3. Whisk the eggs, sugar, oil, and vanilla in a
medium bowl. Add the buttermilk mixture.
Add this mixture to the flour mixture and mix
with a rubber spatula just until flour mixture is
moistened.
4. To cook the pancakes: Coat a large nonstick
skillet with cooking spray. Heat over medium
heat. Spoon about 1/4 cup batter for each pancake
into the skillet and cook until bottoms are
golden and small bubbles start to form on top,
about 3 minutes. Flip the pancakes and cook
until browned and cooked through, 1 to 2 minutes.
(Adjust the heat as necessary for even
browning.) Keep the pancakes warm in a 200°F
(90°C) oven while you finish cooking the
remaining batter.
To cook the waffles: Coat a waffle iron with
cooking spray. Heat the iron. Spoon in enough of
the batter to cover three-quarters of the surface,
close the iron, and cook until the waffles are
crisp and golden brown, 4 to 5 minutes. Keep the
waffles warm in a 200°F (90°C) oven while you
finish cooking the remaining batter.
5. Top with maple syrup and strawberries
(or blueberries). One serving is 2 pancakes or
waffles. Wrap any leftover pancakes or waffles
individually in plastic wrap and refrigerate for
up to 2 days or freeze for up to 1 month. Reheat
in a toaster or toaster oven.
Per serving: 292 calories, 8 g protein, 60 g carbohydrates, 3 g fiber, 3 g total fat, 1 g saturated fat, 56 mg cholesterol, 331 mg sodium.
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