Yields 10 five-inch pancakes, 2 cups blueberry sauce
Buttermilk is a cultured dairy product that's easy to digest and actually quite low in fat! It adds a rich flavor to pancakes and makes them rise better. Kudzu is a natural thickener made from a dried root; you can also use arrowroot powder.
Prep Time: 25 minutes
Cooking Time: 15 minutes
1 egg
1-1/2 cups whole-grain pancake mix
1 cup buttermilk
1/2 cup water
1 ripe banana
Oil for griddle
Blueberry Sauce:
2 tablespoons kudzu or 4 tablespoons arrowroot powder
1 cup apple juice
1 cup blueberries (fresh or frozen)
2 tablespoons concentrated fruit sweetener
1 teaspoon freshly squeezed lemon juice
1. Separate egg; pour egg white in one bowl and yolk in another. Beat egg white until stiff peaks form. Set aside.
2. In a large bowl, combine egg yolk, pancake mix, buttermilk and water. Mix thoroughly with a whisk.
3. Cut banana into thin slices. Add egg white and bananas to batter and gently fold in.
4. Heat griddle to medium-high and coat surface with small amount of oil. Pour enough batter onto griddle to form a 5-inch diameter pancake. When pancake has cooked on the bottom, flip with a spatula and cook the other side. Keep cooked pancakes in a warm oven until ready to serve.
5. To make blueberry sauce: Dissolve kudzu in fruit juice. Combine kudzu-juice mixture with blueberries and sweetener in a small saucepan. Bring mixture to a simmer over medium heat, stirring constantly. Cook for about 3 minutes, until mixture turns clear and purple. Remove from heat, stir in lemon juice and serve immediately.