Whole Grain Blueberry Banana Pancakes
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Whole Grain Blueberry Banana Pancakes calories by ingredient
Introduction
A slightly lighter/healthier version of a Meal Makeover Moms Recipe. Very hearty and filling, and you can top with fruit/syrup or eat them by themselves! Delicious! A slightly lighter/healthier version of a Meal Makeover Moms Recipe. Very hearty and filling, and you can top with fruit/syrup or eat them by themselves! Delicious!Number of Servings: 6
Ingredients
-
1 cup whole wheat flour
½ cups all-purpose flour
1/3 cup wheat germ
1/3 cup quick-cooking oats
1 tablespoon baking powder
½ teaspoon ground cinnamon
1/8 teaspoon salt
1/3 cup egg whites
1 ½ cups 1% lowfat milk
1 ripe banana, mashed (about ½ cup)
2 tablespoons pure maple syrup
1 cup frozen or fresh blueberries
Cooking Spray
Directions
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.