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“From TOH magazine. This recipe is chock-full of fruits and other healthy ingredients! I haven't had a chance to try it yet, but it looks like a great, healthy alternative to plain pancakes.”
READY IN:
45mins
SERVES:
5
YIELD:
10 pancakes
UNITS:
US

Ingredients Nutrition

Directions

  1. To make sauce, combine strawberries and maple syrup in a medium pan. Combine orange juice and cornstarch until smooth; add to strawberry mixture. Cook over medium-high heat, stirring constantly, until mixture bubbles and thickens, about 2 minutes. Remove from heat. May be served warm or cold.
  2. To make pancakes, preheat griddle, coated with nonstick spray, to 325°F
  3. Combine flour, oat bran, baking powder, and baking soda in a large mixing bowl; set aside.
  4. Whisk together buttermilk, bananas, butter, egg, maple syrup, and vanilla in a medium mixing bowl. Add to dry ingredients and stir just until moistened--do not overmix. Fold in blueberries.
  5. For each pancake, spoon about 1/2 cup batter onto griddle and spread to make a 4-inch circle. Cook until bottoms are lightly browned, then flip and cook other side until also lightly browned (about 5 minutes total for both sides).
  6. To serve, top pancakes with generous dollops of strawberry sauce and yogurt.

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