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"Batter Be Good to Me" Pancakes

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.



  • 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


  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.