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*From the Eat Shrink and Be Merry television show*
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.
10 pancakes, 5 servings
1 1/3 cups all-purpose flour
2/3 cup oat bran
2 teaspoons baking powder
1 teaspoon baking soda
1 3/4 cups buttermilk
1/2 cup mashed ripe bananas
2 tablespoons butter, melted
1 tablespoon maple syrup
1/2 teaspoon vanilla
3/4 cup fresh blueberries
1 cup low-fat vanilla-flavoured yogurt
2 cups diced fresh strawberries
3 tablespoons pure maple syrup
1/4 cup orange juice
1 tablespoon cornstarch
Preheat electric griddle to 325ºF. Combine flour, oat bran, baking powder, and baking soda in a large bowl. Set aside.
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.
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.
Mix together strawberries and maple syrup in a medium pot.
Whisk together orange juice and cornstarch in a small bowl. Add to strawberries.
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.