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.
