Whole-Grain Banana Pancakes with Blackberry Syrup

Whole-Grain Banana Pancakes with Blackberry Syrup

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Whole-Grain Banana Pancakes with Blackberry Syrup calories by ingredient
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Introduction

Give your favorite pancake mix a health boost. Roasted nut oils deliver unsaturated fats, while flax seeds and wheat germ up the fiber, vitamin E, folic acid and Omega-3 fatty acid contents. The result is ultra-tasty and ultra-filling. Give your favorite pancake mix a health boost. Roasted nut oils deliver unsaturated fats, while flax seeds and wheat germ up the fiber, vitamin E, folic acid and Omega-3 fatty acid contents. The result is ultra-tasty and ultra-filling.
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


Directions

* 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..

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