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“Batter Be Good to Me” Pancakes

"Batter Be Good to Me" Pancakes
Prep Time
10 min
Cook Time
20 min
Yields
5 servings

Scrumptious blueberry and banana pancakes with strawberry sauce.

Per serving: 343 calories, 8 g total fat (3.9 g saturated fat), 12 g protein, 62 g carbohydrate, 4.9 g fibre, 58 mg cholesterol, 582 mg sodium.

Yield: 10 pancakes, 5 servings.

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ingredients

Strawberry Sauce

2
cup diced fresh strawberries
3
Tbsp pure maple syrup
¼
cup orange juice
1
Tbsp cornstarch

Pancakes

1 ⅓
cup all-purpose flour
cup oat bran
1
tsp baking powder
1
tsp baking soda
1 ¾
cup buttermilk
½
cup mashed ripe bananas
2
Tbsp butter, melted
1
egg
1
Tbsp maple syrup
½
tsp vanilla
¾
cup fresh blueberries
1
cup low-fat vanilla-flavoured yogurt
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directions

Step 1

Mix together strawberries and maple syrup in a medium pot.

Step 2

Whisk together orange juice and cornstarch in a small bowl. Add to strawberries.

Step 3

Cook over medium-high heat, stirring constantly, until mixture bubbles and sauce thickens, about 2 minutes. Remove from heat. Sauce may be served warm or cold.

Step 4

Preheat electric griddle to 325ºF. Combine flour, oat bran, baking powder, and baking soda in a large bowl. Set aside.

Step 5

Whisk together buttermilk, mashed bananas, melted butter, egg, maple syrup and vanilla in a medium bowl. Add wet ingredients to dry ingredients and mix just until dry ingredients are moistened. Do not over-mix! Fold in blueberries.

Step 6

Spray griddle lightly with cooking spray. For each pancake, spoon about 1/2 cup batter onto hot griddle and spread to make 4-inch circles. Cook until undersides are lightly browned. Flip pancakes and cook until other sides are lightly browned, 2 to 3 more minutes. Top pancakes with generous dollops of vanilla yogurt and strawberry sauce.

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