Banana-oatmeal hot cakes with spiced maple syrup

Serves 6

Ingredients 1/2 cup maple syrup 1/2 cinnamon stick 3 whole cloves 1/2 cup old-fashioned rolled oats 1 cup water 2 tablespoons firmly packed light brown sugar 2 tablespoons canola oil 1/2 cup whole-wheat (whole-meal) flour 1/2 cup all-purpose (plain) flour 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1/4 teaspoon ground cinnamon 1/2 cup 1 percent low-fat milk 1/4 cup fat-free plain yogurt 1 banana, peeled and mashed 1 egg, lightly beaten

Nutritional analysis per serving Serving size: 3 pancakes Calories 271 Total fat 7 g   Saturated fat 1 g   Monounsaturated fat 4 g Cholesterol 32 mg Sodium 243 mg Total carbohydrate 49 g Dietary fiber 3 g Protein 6 g

Directions
In a small saucepan, combine the maple syrup, cinnamon stick and cloves. Place over medium heat and bring to a boil. Remove from heat and let steep for 15 minutes. Remove the cinnamon stick and cloves with a slotted spoon. Set the syrup aside and keep warm.

In a large microwave-safe bowl, combine the oats and water. Microwave on high until the oats are creamy and tender, about 3 minutes. Stir in the brown sugar and canola oil. Set aside to cool slightly.

In a bowl, combine the flours, baking powder, baking soda, salt and ground cinnamon. Whisk to blend.

Add the milk, yogurt and banana to the oats and stir until well blended. Beat in the egg. Add the flour mixture to the oat mixture and stir just until moistened.

Place a nonstick frying pan or griddle over medium heat. When a drop of water sizzles as it hits the pan, spoon 1/4 cup pancake batter into the pan. Cook until the top surface of the pancake is covered with bubbles and the edges are lightly browned, about 2 minutes. Turn and cook until the bottom is well browned and the pancake is cooked through, 1 to 2 minutes longer. Repeat with the remaining pancake batter.

Place the pancakes on warmed individual plates. Drizzle with the warm syrup and serve immediately.

Source: This recipe is one of 150 recipes collected in The New Mayo Clinic Cookbook, published by Mayo Clinic Health Information and Oxmoor House, and winner of the 2005 James Beard award.

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February 01, 2012