Prep 30 mins
Cook 15 mins
From TOH magazine. This recipe is chock-full of fruits and other healthy ingredients! I haven't had a chance to try it yet, but it looks like a great, healthy alternative to plain pancakes.
- 2 cups diced fresh strawberries
- 3 tablespoons pure maple syrup
- 1⁄4 cup orange juice
- 1 tablespoon cornstarch
- nonstick cooking spray
- 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 banana
- 2 tablespoons butter, melted
- 1 large egg
- 1 tablespoon pure maple syrup
- 1⁄2 teaspoon vanilla
- 3⁄4 cup fresh blueberries
- 1 cup low-fat vanilla yogurt (I like Trader Joe's French Village nonfat vanilla yogurt)
- To make sauce, combine strawberries and maple syrup in a medium pan. Combine orange juice and cornstarch until smooth; add to strawberry mixture. Cook over medium-high heat, stirring constantly, until mixture bubbles and thickens, about 2 minutes. Remove from heat. May be served warm or cold.
- To make pancakes, preheat griddle, coated with nonstick spray, to 325°F
- Combine flour, oat bran, baking powder, and baking soda in a large mixing bowl; set aside.
- Whisk together buttermilk, bananas, butter, egg, maple syrup, and vanilla in a medium mixing bowl. Add to dry ingredients and stir just until moistened--do not overmix. Fold in blueberries.
- For each pancake, spoon about 1/2 cup batter onto griddle and spread to make a 4-inch circle. Cook until bottoms are lightly browned, then flip and cook other side until also lightly browned (about 5 minutes total for both sides).
- To serve, top pancakes with generous dollops of strawberry sauce and yogurt.