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Banana Hotcakes with Blueberry Sauce

 Banana Hotcakes with Blueberry Sauce

Ingredients

11/4 cups buttermilk

2 extra large eggs, separated

1 tbs brown sugar

1 cup self-raising flour

1/3 cup (40g) oat bran

1 tsp ground cinnamon

1/2 cup mashed ripe banana (180g)

1/2 cup low fat Greek yoghurt, to serve

2 large bananas (350g), sliced to serve

 

Blueberry Maple Sauce:

2 x 125g punnets blueberries

2 tbs maple syrup

Method

  1. Whisk buttermilk, egg yolks and sugar in a jug until well combined.
  2. Combine flour, oat bran and cinnamon in a large bowl. Make a well in centre.
  3. Add mashed banana and buttermilk mixture. Whisk to form a smooth, thick batter.
  4. Beat egg whites in a separate clean bowl until soft peaks form. Fold whites into batter in two batches.
  5. Heat a large, non-stick frying pan over medium heat, Spray with oil. Add 1/4 cup of the batter. Repeat to make three hotcakes, allowing room for spreading. Cook over a medium heat for about 2 munutes or until bubbles appear on surface of the batter. Turn hotcakes. Cook for further 2 munutes or until browned on both sides. Transfer to a plate. Cover to keep warm. Continue process with remaining batter to make 12 hotcakes altogether.
  6. To make sauce, place blueberries and maple syrup in a small saucepan. Bring to the boil. Gently boil for about 2 minutes, stirring occasionally until berries collapse slightly and become syrupy.
  7. To serve, top warm pancakes with yoghurt, sliced banana and warm blueberry maple sauce.

Tasks for kids:

Mash banana

Whisk buttermilk, eggo yolks and sugar (Step 1).

Measure flour, oat bran and cinnamon into a bowl (Step 2).

Whisk mixture to form batter (Step 3).

Fold in egg whites.

Top pancakes with yoghurt, banana and sauce to serve.

Tip: Hotcakes can be made one day ahead. Keep in a container in the fridge. To serve, warm each serving in a microwave oven for about 30 seconds, or wrap hotcakes in foil and heat in 180C oven for about 15 minutes, Sauce is best made just before serving.

Nutrients Per Serve

Energy 1248kJ
Total Fat 5.8g
Saturated Fat 1.8g
Monounsaturated Fat 2.5g
Polyunsaturated Fat 0.8g
Protein 11g
Carbohydrate 48g
Fibre 4.7g
Sodium 238mg
Serves 6
Preparation Time 15 minutes
Cooking Time 25 minutes