Nutrition per serving may change if servings are adjusted.
3 medium bananas, peeled and sliced
½ cup blueberries
¼ cup maple syrup plus 1 tablespoon, divided
2 teaspoons lemon juice
¼ teaspoon ground cinnamon
1 cup flour
½ cup quick-cooking rolled oats
1½ teaspoons baking powder
½ teaspoon baking soda
⅛ teaspoon salt
1 cup low-fat buttermilk or sour milk (see Tip)
¼ cup refrigerated or frozen egg product, thawed or 1 egg, lightly beaten
1 tablespoon canola oil
1 teaspoon vanilla
For maple-banana topping, stir together bananas, blueberries, ¼ cup maple syrup, the lemon juice, and cinnamon in a medium bowl. Set aside.
Stir together flour, oats, baking powder, baking soda, and salt in a large bowl. Use a fork to combine buttermilk, egg, oil, the remaining 1 tablespoon maple syrup, and the vanilla in a medium bowl. Add the buttermilk mixture all at once to the flour mixture. Stir just until moistened. Let stand for 10 minutes to soften the oats.
Spoon two slightly rounded tablespoons batter onto a hot, lightly greased griddle or heavy skillet; spread to a 3- to 4-inch circle. Cook over medium heat for 1 to 2 minutes on each side or until the pancakes are golden brown. Turn over when the edges are slightly dry and the bottoms are browned. Serve warm with the maple-banana topping.
Tip: To make 1 cup sour milk, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup total liquid; stir. Let the mixture stand for 5 minutes before using.