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Place in a bowl and drizzle with melted butter, toss very gently to coat evenly.
Preheat Griddler
™
on Medium-High.When ready, arrange the bananas evenly
spaced on both sides of the grill.
Grill for 2
1
⁄2 to 3 minutes on each side. Arrange in 4 dishes and top with
Vanilla Yogurt Cream. Sprinkle with candied ginger to serve. May also be served
with ice cream.
Nutritional information per serving:
Calories 295 (39% from fat) • carb. 43g • pro. 4g • fat 14g • sat. fat 8g •
chol. 43mg • sod. 44mg • calc. 110mg • fiber 2g
ON THE GRIDDLE
Blueberry Oat Buttermilk Pancakes
Griddler
™
Position: Flat
Selector: Griddle
Plates: Griddle
Makes 16 pancakes
1 cup blueberries (fresh or frozen)
1 cup all-purpose flour, divided
1
1
⁄3 cups rolled oats (regular, not quick oats)
1
⁄4 cup whole wheat flour
1
⁄4 cup brown sugar
1 teaspoon baking soda
1
⁄2 teaspoon salt
2 cups buttermilk
2 large eggs, lightly beaten
3 tablespoons vegetable oil
Place the blueberries in a small bowl. Sprinkle with 1 tablespoon of the flour and
toss to coat; reserve. Preheat Griddler
™
to 350°F.
Place the remaining flour, oats, wheat flour, brown sugar (break up any lumps),
baking soda, and salt in a medium bowl; stir with a whisk. Place the buttermilk,
eggs and oil in a small bowl; stir. Add the liquid mixture to the dry ingredients and
stir with a whisk until blended. Gently fold in the blueberries.
When Griddler
™
has preheated, drop the batter onto the grill plates, using
a scant quarter cup measure. Bake the pancakes for 2 to 3 minutes.
When pancakes are bubbling on the top, turn and bake for an additional 2 to 3
minutes. Blueberry Oat Pancakes are best served hot. Pancakes can be kept
warm by placing them on a rack on a baking sheet in a low (175-200°F) oven
while baking the remainder.
Serve with warm syrup and butter as desired.
Nutritional information per pancake:
Calories 121 (29% from fat) • carb. 18g • pro. 4g • fat 4g • sat. fat 1g •
chol. 28mg • sod. 184 mg • calc. 47mg • fiber 1g
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