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Banana Hotcakes with Blueberry Maple Sauce
heartfoundation.org.au|Helpline 13 11 12

Banana Hotcakes with Blueberry Maple Sauce

25 minutes (15 minutes)
Serves 6
  • 1 ¼ cups buttermilk 
  • 2 extra large eggs, separated 
  • 1 tbs brown sugar 
  • 1 cup self-raising flour 
  • 1/3 cup (weight 40g) oat bran  
  • 1 tsp ground cinnamon 
  • ½ cup mashed ripe banana (180g) 
  • Olive oil cooking spray 
  • ½ 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 
  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 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.  
  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, egg 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 in 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. 

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