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.
Buttermilk Banana Whole-Grain Pancakes with Blueberry Sauce
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Ingredients
- 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
Instructions
- 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.
- In a large bowl, combine egg yolk, pancake mix, buttermilk and water. Mix thoroughly with a whisk.
- Cut banana into thin slices. Add egg white and bananas to batter and gently fold in.
- 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.
- 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.
Recipe Notes
Photo: Chiociolla / Thinkstock
