Buttermilk Banana Whole-Grain Pancakes with Blueberry Sauce
  • 1 egg
  • 1 1/2cups whole-grain pancake mixregular or gluten-free
  • 1cup buttermilk
  • 1/2cup water
  • 1 ripe banana
  • Oil, for griddle
  • 2tablespoons kudzuor 4 tablespoons arrowroot powder or cornstarch
  • 1cup apple juice
  • 1cup blueberriesfresh or frozen
  • 2tablespoons concentrated fruit sweeteneror sweetener of your choice, to taste
  • 1teaspoon fresh lemon juice
  1. Heat oven to 200 degrees. Separate egg; pour egg white in one bowl and yolk in another. Beat egg white until stiff peaks form. Set aside.
  2. In a large bowl, combine egg yolk, pancake mix, buttermilk and water. Mix thoroughly with a whisk.
  3. Cut banana into thin slices. Add egg white and bananas to batter and gently fold in.
  4. Heat griddle to medium-high and coat surface with small amount of oil. Pour enough batter onto griddle to form a 5-inch diameter pancake. When pancake has cooked on the bottom, flip with a spatula and cook the other side. Keep cooked pancakes in a warm oven until ready to serve.
  5. To make blueberry sauce: Dissolve kudzu in fruit juice. Combine kudzu-juice mixture with blueberries and sweetener in a small saucepan. Bring mixture to a simmer over medium heat, stirring constantly. Cook for about 3 minutes, until mixture turns clear and purple. Remove from heat, stir in lemon juice and serve immediately.
Recipe Notes

Photo: Chiociolla / Thinkstock