Ingredients
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3 medium bananas, peeled and sliced
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½ cup fresh blueberries
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¼ cup sugar-free maple-flavor syrup
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2 teaspoons lemon juice
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¼ teaspoon ground cinnamon
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1 cup flour
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½ cup quick-cooking rolled oats
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1 ½ teaspoons baking powder
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½ teaspoon baking soda
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⅛ teaspoon salt
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1 cup low-fat buttermilk or sour milk (see Tip)
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¼ cup refrigerated or frozen egg product, thawed or 1 large egg, lightly beaten
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1 tablespoon neutral oil, such as canola or avocado
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1 tablespoon sugar-free maple-flavor syrup
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1 teaspoon vanilla
Directions
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For maple fruit, stir together bananas, blueberries, the 1/4 cup syrup, the lemon juice, and cinnamon in a medium bowl. Set aside.
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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.
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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.
