Saturday, July 14, 2012

Strawberry Banana Pancakes

Good Morning Sunshine!
It's time for breakfast!

How about a nourishing breakfast?

Then let's have my Strawberry Banana Pancakes!

How can that be nourishing?  Well I'll tell you.  These pancakes are low in fat, using low fat buttermilk, a moderate 2 carb count per serving, some nice fiber from the oatmeal, and some nice protein.  While they are a healthier version of a pancake, you will never know.  They taste just PERFECT!  As an extra bonus you get to make your own fruit syrup topping.  How fun is that?

This pancake make 8 servings.  That's 2 pancakes per serving that are about 4 inches round.   They are such a tender pancake...light and fluffy.  I just love this batter.

Kitchen tip:  Freeze any leftover pancakes.  You can heat them in the microwave or toaster during the week for a quick breakfast or use them as a base for a snack. 

As you all know I love my breakfast dishes...pancakes are an all time favorite that mom served regularly growing up.  My sister's family has a re-occurring pancake breakfast too!  This is just another variation on a classic dish, and a good one too!

What's your favorite way to serve pancakes?  or do you prefer waffles?

So enjoy a great breakfast this weekend with a serving of Strawberry Banana Pancakes.  The kids will love them too! 

Strawberry Banana Pancakes

serves 8 (2 pancakes each)

3 bananas peeled and sliced
1/2 sliced strawberries
1/4 c sugar-free maple flavored syrup (you can substitute the real stuff if you want!)
2 t lemon juice
1/4 t cinnamon
1 c flour
1/2 c quick cooking oats
1 1/2 t baking powder
1/2 t baking soda
1/8 t salt
1 c low-fat buttermilk
1 egg, beaten
1 T canola oil
1 T sugar-free maple flavored syrup (you can substitute the real stuff if you want!)
1 t vanilla

In a small bowl stir together bananas, strawberries, 1/4 cup of syrup, lemon juice, and the cinnamon.  Set aside to use as the topping.

In a large bowl add flour, oats, baking powder and soda, and the salt.  Making a well in the middle add the buttermilk, egg, oil, 1 T of syrup, and the vanilla.  Stir until just moistened.  Let the batter rest for 10 minutes to soften the oats.

On a hot griddle, sprayed with cooking spray, spoon batter forming a 4 inch pancake.  Cook over medium heat until bubbles form on the top of the pancake and bottoms, edges are slightly dry and the bottoms are golden brown. (About 1-2 minutes)  Flip and cook the other side until cooked through and golden brown. (About another minute or so.)  Serve warm topped with the fruit and syrup mixture.

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