"Batter Be Good to Me" Pancakes

  • prep time10 min
  • total time 30 min
  • serves 5
Greta and Janet Podleski
Greta and Janet Podleski Eat, Shrink and Be Merry

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.

117 Ratings
Directions for: "Batter Be Good to Me" Pancakes


Strawberry Sauce

2 cup diced fresh strawberries

3 Tbsp pure maple syrup

¼ cup orange juice

1 Tbsp cornstarch


1 ⅓ cup all-purpose flour

⅔ 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


Strawberry Sauce

1. Mix together strawberries and maple syrup in a medium pot.

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

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.


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

2. 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.

3. 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.

See more: Brunch, Breakfast, Healthy, Low-Fat, Mother's Day


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