Have a full house and need a breakfast idea? Here's a quick pancake recipe that serves eight! Everyone at your table will enjoy these filling oatmeal-buttermilk pancackes, topped with fresh fruit and a decadent cinnamon-maple sauce.
Nutrition per serving may change if servings are adjusted.
3 medium bananas, peeled and sliced
½ cup fresh blueberries
¼ cup sugar-free maple-flavor syrup
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 large egg, lightly beaten
1 tablespoon canola oil
1 tablespoon sugar-free maple-flavor syrup
1 teaspoon vanilla
For maple fruit, stir together bananas, blueberries, the ¼ cup 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, 1 tablespoon syrup, and the vanilla in a medium bowl. Add buttermilk mixture all at once to flour mixture. Stir just until moistened. Let stand for 10 minutes to soften oats.
For each pancake, spoon 2 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 pancakes are golden brown. Turn over when edges are slightly dry and bottoms are browned. Serve warm topped with maple fruit.
Tip: To make 1 cup sour milk, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough fat-free milk to make 1 cup total liquid; stir. Let the mixture stand for 5 minutes before using.