Banana hotcakes with blueberry maple sauce

Step 1

Whisk buttermilk, egg yolks and sugar in a jug until well combined. 

Step 2

Combine flour, oat bran and cinnamon in a large bowl. Make a well in centre. 

Step 3

Add mashed banana and buttermilk mixture. Whisk to form a smooth, thick batter. 

Step 4

Beat egg whites in a separate clean bowl until soft peaks form. Fold whites into batter in two batches. 

Step 5

Heat a large, non-stick frying pan over medium heat. Spray with oil. Add ¼ cup of the batter. Repeat to make three hotcakes, allowing room for spreading. Cook over a medium heat for about 2 minutes or until bubbles appear on surface of batter. Turn hotcakes. Cook for a further 2 minutes or until browned on both sides. Transfer to a plate. Cover to keep warm. Continue process with remaining batter make 12 hotcakes altogether.  

Step 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.  

Step 7

To serve, top warm pancakes with yoghurt, sliced banana and warm blueberry maple sauce.