One of the things I love about the summertime is having more time for eating breakfast. Although we like our cereal and oatmeal too, we love heartier, more filling breakfasts even more. These patriotic looking pancakes are an excellent way to start the day. Not only are they tasty and eye-catching with the natural red, white, and blue colors, but with whole grains, fresh fruits, and very little added fat, these pancakes are good-for-you too!
1-1/3 cups all-purpose flour (we used 1/2 white, 1/2 whole wheat flour)
2/3 cup oat bran (near the oatmeal and other hot cereals in the grocery store)
2 tsp. baking powder
1 tsp. baking soda
1-3/4 cups buttermilk
1/2 cup mashed ripe bananas (about 1 medium sized banana)
2 Tbs. butter, melted
1 egg
1 Tbs. maple syrup
1/2 tsp. vanilla
3/4 cup fresh blueberries
1 cup low-fat vanilla-flavored yogurt (for the topping)
Strawberry Sauce
2 cups diced fresh strawberries
3 Tbs. pure maple syrup
1/4 cup orange juice
1 Tbs. cornstarch
Directions :
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.
Using about 1/2 cup batter at a time, cook on a greased preheated griddle. Serve with generous dollops of vanilla yogurt and strawberry sauce! Makes about 10 pancakes.
For strawberry sauce, mix together diced strawberries and maple syrup in a saucepan.
In a separate small bowl, whisk together orange juice and cornstarch and add to the strawberry/syrup mixture. Cook over medium-high heat, stirring constantly, until mixture bubbles and sauce thickens, about 2 minutes. Remove from heat. Serve over pancakes.
Enjoy!
Click here for printable recipe.
The ingredients:
1-1/3 cups all-purpose flour (we used 1/2 white, 1/2 whole wheat flour)
2/3 cup oat bran (near the oatmeal and other hot cereals in the grocery store)
2 tsp. baking powder
1 tsp. baking soda
1-3/4 cups buttermilk
1/2 cup mashed ripe bananas (about 1 medium sized banana)
2 Tbs. butter, melted
1 egg
1 Tbs. maple syrup
1/2 tsp. vanilla
3/4 cup fresh blueberries
1 cup low-fat vanilla-flavored yogurt (for the topping)
Strawberry Sauce
2 cups diced fresh strawberries
3 Tbs. pure maple syrup
1/4 cup orange juice
1 Tbs. cornstarch
Directions :
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.
Using about 1/2 cup batter at a time, cook on a greased preheated griddle. Serve with generous dollops of vanilla yogurt and strawberry sauce! Makes about 10 pancakes.
For strawberry sauce, mix together diced strawberries and maple syrup in a saucepan.
In a separate small bowl, whisk together orange juice and cornstarch and add to the strawberry/syrup mixture. Cook over medium-high heat, stirring constantly, until mixture bubbles and sauce thickens, about 2 minutes. Remove from heat. Serve over pancakes.
Enjoy!
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