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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.
2 cup diced fresh strawberries
3 Tbsp pure maple syrup
¼ cup orange juice
1 Tbsp cornstarch
Pancakes1 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
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.
Pancakes1. 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
https://www.foodnetwork.ca/recipe/batter-be-good-to-me-pancakes/8412/
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