Batter-Be-Good-To-Me Pancakes

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.

• Ready In: 45 mins
• Serves: 5
• Yields: 10 pancakes

Ingredients

• Strawberry Sauce

• 2  cups  diced fresh strawberries
• 3  tablespoons pure maple syrup
• 1⁄4 cup  orange juice
• 1  tablespoon cornstarch

• Pancakes

•  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)

Directions

1. 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.
2. To make pancakes, preheat griddle, coated with nonstick spray, to 325°F
3. Combine flour, oat bran, baking powder, and baking soda in a large mixing bowl; set aside.
4. 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.
5. 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).
6. To serve, top pancakes with generous dollops of strawberry sauce and yogurt.