Batter-Be-Good-To-Me Pancakes

Ingredients

• 2 cups diced fresh strawberries
• 3 tablespoons pure maple syrup
• 14 cup orange juice
• 1 tablespoon cornstarch
• nonstick cooking spray
• 1 13 cups all-purpose flour
• 23 cup oat bran
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 34 cups buttermilk
• 12 cup mashed ripe banana
• 2 tablespoons butter
• melted
• 1 large egg
• 1 tablespoon pure maple syrup
• 12 teaspoon vanilla
• 34 cup fresh blueberries
• 1 cup low-fat vanilla yogurt (I like Trader Joes French Village nonfat vanilla yogurt)

Instructions

1. To make sauce, combine strawberries and maple syrup in a medium pan.
2. Combine orange juice and cornstarch until smooth; add to strawberry mixture.
3. Cook over medium-high heat, stirring constantly, until mixture bubbles and thickens, about 2 minutes.
4. Remove from heat.
5. May be served warm or cold.
6. To make pancakes, preheat griddle, coated with nonstick spray, to 325F
7. Combine flour, oat bran, baking powder, and baking soda in a large mixing bowl; set aside.
8. Whisk together buttermilk, bananas, butter, egg, maple syrup, and vanilla in a medium mixing bowl.
9. Add to dry ingredients and stir just until moistened--do not overmix.
10. Fold in blueberries.
11. For each pancake, spoon about 1/2 cup batter onto griddle and spread to make a 4-inch circle.
12. Cook until bottoms are lightly browned, then flip and cook other side until also lightly browned (about 5 minutes total for both sides).
13. To serve, top pancakes with generous dollops of strawberry sauce and yogurt.