Whole-Grain Banana Pancakes with Blackberry Syrup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
* 1 cup Aunt Jemima Whole Wheat Pancake Mix* 1/4 cup flax seed(s) * 1/4 cup wheat germ, toasted-variety * 1 cup fat-free skim milk * 3 large egg white(s) * 1 Tbsp walnut oil, roasted-variety * 1 tsp vanilla extract * 1 sprays cooking spray * 2 medium banana(s), thinly sliced * 2 cup unsweetened frozen blackberries* 2 Tbsp Splenda
* Coat a griddle or large nonstick skillet with cooking spray and preheat over medium heat.
* In a small saucepan, combine blackberries and powdered sugar; set pan over medium heat and bring to a simmer. Cook until sauce thickens and reduces, about 10 minutes.
* Meanwhile, in a large bowl, combine pancake mix, flax seeds and wheat germ; mix with a fork to combine. Add milk, egg whites, oil and vanilla extract; whisk until large lumps disappear (ignore any small lumps).
* For each pancake, pour a scant 1/4-cup of batter onto hot griddle or skillet. Cook until bubbles appear around edges and then top each pancake with banana slices; flip pancake. Cook until golden on both sides, about 1 minute more.
* Remove cooked pancakes to a serving plate and cover with foil to keep warm (or keep warm in a 250ºF oven). Repeat with remaining batter to make 12 pancakes. Serve pancakes with blackberry syrup spooned over top.
Each serving yields 2 pancakes and about 2 tablespoons of syrup per serving.
Number of Servings: 6
Recipe submitted by SparkPeople user GWYNNEVERE..
* In a small saucepan, combine blackberries and powdered sugar; set pan over medium heat and bring to a simmer. Cook until sauce thickens and reduces, about 10 minutes.
* Meanwhile, in a large bowl, combine pancake mix, flax seeds and wheat germ; mix with a fork to combine. Add milk, egg whites, oil and vanilla extract; whisk until large lumps disappear (ignore any small lumps).
* For each pancake, pour a scant 1/4-cup of batter onto hot griddle or skillet. Cook until bubbles appear around edges and then top each pancake with banana slices; flip pancake. Cook until golden on both sides, about 1 minute more.
* Remove cooked pancakes to a serving plate and cover with foil to keep warm (or keep warm in a 250ºF oven). Repeat with remaining batter to make 12 pancakes. Serve pancakes with blackberry syrup spooned over top.
Each serving yields 2 pancakes and about 2 tablespoons of syrup per serving.
Number of Servings: 6
Recipe submitted by SparkPeople user GWYNNEVERE..
Nutritional Info Amount Per Serving
- Calories: 225.2
- Total Fat: 4.3 g
- Cholesterol: 0.4 mg
- Sodium: 509.5 mg
- Total Carbs: 37.8 g
- Dietary Fiber: 6.5 g
- Protein: 11.3 g