Yield: 5 servings (10 pancakes)

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 fiber, 58 mg cholesterol, 582 mg sodium.

Ingredients

Pancakes

• 1 1/3 cups all-purpose flour
• 2/3 cup oat bran
• 2 teaspoons baking powder
• 1 tsp baking soda
• 1 3/4 cups buttermilk
• 1/2 cup mashed ripe bananas
• 2 Tbsps butter, melted
• 1 x egg
• 1 tbsp maple syrup
• 1/2 tsp vanilla
• 3/4 cup fresh blueberries
• 1 cup low-fat vanilla-flavoured yogurt

Strawberry Sauce

• 2 cups diced fresh strawberries
• 3 Tbsps pure maple syrup
• 1/4 cup orange juice
• 1 tbsp cornstarch

Preparation Procedure

Pancakes

1. Preheat electric griddle to 325ºF. Combine flour, oat bran, baking powder, and baking soda in a large bowl. Set aside.
2. Whisk together buttermilk, mashed bananas, melted butter, egg, maple syrup and vanilla in a medium bowl.
3. Add wet ingredients to dry ingredients and mix just until dry ingredients are moistened. Do not over-mix! Fold in blueberries.
4. 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.
5. Top pancakes with generous dollops of vanilla yogurt and strawberry sauce.

Strawberry Sauce

1. Mix together strawberries and maple syrup in a medium pot.
2. Whisk together orange juice and cornstarch in a small bowl. Add to strawberries.
3. 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.