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Quite often, readers will ask me to feature recipes that would be good for someone with diabetes.
I always admit that I do not cook for a diabetic, so I have very little knowledge of good recipes or eating habits for someone with diabetes.
A few days ago, a Facebook friend shared a recipe from the American Diabetes Association’s Diabetes Food Hub. The website, diabetesfoodhub.org, is packed with recipes and tips with such topics as How (and Why) to Make Your Own Broth, Diabetes Meal Planning for 1 or 2 and Diabetes Friendly Recipes for the Instapot.
You can also scroll through the top 20 recipes on Recipefoodhub.org. Some of the top recipes include chopped Mexican salad with lime, buttery lemon grilled fish on grilled asparagus, budget-friendly cilantro lime roasted chicken, breakfast egg and ham burrito, chicken nacho casserole and apple crisp. The photos that accompany these recipes make my mouth water!
The recipe I tried, oatmeal pecan pancakes, is one of the featured recipes. I’m on a pancake kick right now and have been experimenting with several recipes. So I gave it a try.
This pancake recipe was very different for me because it doesn’t use the traditional flour I’ve always used for from-scratch pancakes. Instead, the recipe uses quick-cooking oats ground to a flour-like consistency in a food processor.
It might sound complicated, but it really isn’t. The recipe, which is flavored with banana and studded with pecans, comes together in about 10 minutes.
The website suggests eating your pancake (1 per person) with a low-sugar topping.
The pancakes are different from what I normally cook. The consistency is different because of the oats, making them more dense. But that very thing makes them very filling! I enjoyed the subtle taste of the banana and really liked the addition of the pecans. I drizzled a very small amount of real maple syrup on mine.
If you follow a diabetic diet or just want to try something different, give them a try! They won’t taste like pancakes from Cracker Barrel, but they are quite tasty, I think, and will keep you from getting hungry soon after breakfast. And don’t leave out the pecans! That’s my favorite part.
Oatmeal Pecan Pancakes
1 cup quick cooking oats
1 1/2 teaspoon baking powder
1/3 skim milk
1/3 cup mashed banana, (about 1/2 medium banana)
1/2 teaspoon vanilla extract
2 tablespoons chopped pecans
1 tablespoon canola oil (for the skillet)
Using a food processor, process the oats to a flour-like consistency. Mix oats and baking powder in a small bowl and set aside.
In a separate bowl, mix eggs, milk, mashed banana and vanilla. Add to dry ingredients, and mix until just combined. Then fold in pecans.
Heat oil in nonstick skillet over medium heat. Drop 1/4 cup of batter onto the hot skillet to make each pancake. Cook until lightly brown on both sides.
Diabetes Food Hub | American Diabetes Association
Per serving, the nutritional content includes 130 calories, 7g total fat with 1g saturated fat, 60mg cholesterol, 120 mg sodium, 13g total carbohydates, 2g dietary fiber, 3 grams total sugars, 5g protein, 150 mg potassium, 230mg phosphorus.