Delicious Living
  • 1 egg
  • 1 1/2 cups whole-grain pancake mix (regular or gluten-free)
  • 1 cup buttermilk
  • 1/2 cup water
  • 1 ripe banana
  • Oil, for griddle
  • 2 tablespoons kudzu (or 4 tablespoons arrowroot powder or cornstarch)
  • 1 cup apple juice
  • 1 cup blueberries (fresh or frozen)
  • 2 tablespoons concentrated fruit sweetener (or sweetener of your choice, to taste)
  • 1 teaspoon fresh lemon juice

Buttermilk Banana Whole-Grain Pancakes with Blueberry Sauce

DL Staff | Delicious Living

Yields 10 five-inch pancakes and 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. (If you don't have any on hand, learn how to make your own buttermilk.) Kudzu is a natural thickener made from a dried root; you can also use arrowroot powder or cornstarch.

  1. Heat oven to 200 degrees. 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.

Photo: Chiociolla / Thinkstock

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