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oatmeal pancakes with maple fruit recipe

Written on Monday, August 8, 2016 | 4:09:00 PM

makes: 8 servings (2 pancakes and 1⁄3 cup maple fruit each)

prep: 20 minutes    stand: 10 minutes    cook: 2 minutes per batch

Ingredients : 
- 3 medium bananas, peeled and sliced
- ½ cup fresh blueberries
- ¼ cup sugar-free maple-flavored 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
- 1⁄8 teaspoon salt
- 1 cup low-fat buttermilk or sour milk*
- ¼ cup refrigerated or frozen egg product, thawed, or 1 egg, lightly beaten
- 1 tablespoon canola oil
- 1 tablespoon sugar-free maple-flavored syrup
- 1 teaspoon vanilla

Preparation Method :
1) For maple fruit, in a medium bowl stir together bananas, blueberries, the ¼ cup syrup, the lemon juice, and cinnamon. Set aside.

2) In a large bowl stir together flour, oats, baking powder, baking soda, and salt. In a medium bowl use a fork to combine buttermilk, egg, oil, 1 tablespoon syrup, and the vanilla. Add buttermilk mixture all at once to flour mixture. Stir just until moistened. Let stand for 10 minutes to soften oats.

3) 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.

NOTE : 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.


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