Whole Grain Blueberry Banana Pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 cup whole wheat flour½ cups all-purpose flour1/3 cup wheat germ1/3 cup quick-cooking oats1 tablespoon baking powder½ teaspoon ground cinnamon1/8 teaspoon salt1/3 cup egg whites1 ½ cups 1% lowfat milk1 ripe banana, mashed (about ½ cup)2 tablespoons pure maple syrup1 cup frozen or fresh blueberriesCooking Spray
Whisk together the flour, wheat germ, oats, baking powder, cinnamon, and salt in a large bowl until well combined. Set aside.
.Whisk together the eggs, milk, mashed banana, and maple syrup in a medium bowl until blended.
Add dry ingredients to wet ingredients a little at a time, stirring gently to combine and just until moistened.
Lastly, gently fold in blueberries, do not over-stir.
Meanwhile, heat a large nonstick skillet or griddle over medium-high heat and spray with cooking spray. Use a 1/4-cup measuring cup to pour the batter onto the hot skillet or griddle, forming 4-inch cakes. Adjust the heat if the skillet gets too hot.
Cook until bubbles begin to appear on the surface of the pancakes and the bottoms turn golden brown, 2 to 3 minutes. Flip and cook until golden brown, an additional 2 to 3 minutes. Repeat with the remaining batter, spraying with cooking spray between batches to keep the skillet/griddle oiled.
Makes 12 pancakes (from 1/4 cup batter each).
Number of Servings: 6
Recipe submitted by SparkPeople user SANDRA_92083.
.Whisk together the eggs, milk, mashed banana, and maple syrup in a medium bowl until blended.
Add dry ingredients to wet ingredients a little at a time, stirring gently to combine and just until moistened.
Lastly, gently fold in blueberries, do not over-stir.
Meanwhile, heat a large nonstick skillet or griddle over medium-high heat and spray with cooking spray. Use a 1/4-cup measuring cup to pour the batter onto the hot skillet or griddle, forming 4-inch cakes. Adjust the heat if the skillet gets too hot.
Cook until bubbles begin to appear on the surface of the pancakes and the bottoms turn golden brown, 2 to 3 minutes. Flip and cook until golden brown, an additional 2 to 3 minutes. Repeat with the remaining batter, spraying with cooking spray between batches to keep the skillet/griddle oiled.
Makes 12 pancakes (from 1/4 cup batter each).
Number of Servings: 6
Recipe submitted by SparkPeople user SANDRA_92083.
Nutritional Info Amount Per Serving
- Calories: 232.6
- Total Fat: 2.1 g
- Cholesterol: 4.0 mg
- Sodium: 349.8 mg
- Total Carbs: 45.9 g
- Dietary Fiber: 5.2 g
- Protein: 9.9 g
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