Batter-Be-Good-To-Me Pancakes |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 8 |
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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. Ingredients:
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) |
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.
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