Banana Blueberry Pancakes
TOTAL TIME: Prep: 15 min. Cook: 5 min./batch
YIELD: 14 pancakes.
This blueberry pancakes recipe is a favorite in our home. My kids don’t even realize how healthy it is! —Kelly Reinicke, Wisconsin Rapids, Wisconsin
Ingredients
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1 cup whole wheat flour
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1/2 cup all-purpose flour
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2 tablespoons sugar
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2 teaspoons baking powder
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1/2 teaspoon salt
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1 large egg, room temperature, lightly beaten
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1-1/4 cups fat-free milk
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3 medium ripe bananas, mashed
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1 teaspoon vanilla extract
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1-1/2 cups fresh or frozen blueberries
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Optional: Maple syrup and sliced bananas
Directions
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1.
In a large bowl, combine the flours, sugar, baking powder and salt. In a second bowl, combine the egg, milk, bananas and vanilla; stir into dry ingredients just until moistened.
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2.
Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; sprinkle with blueberries. Turn when bubbles form on top; cook until second side is golden brown. If desired, serve with syrup and sliced bananas.
Nutrition Facts
2 pancakes: 195 calories, 2g fat (0 saturated fat), 31mg cholesterol, 317mg sodium, 41g carbohydrate (19g sugars, 4g fiber), 6g protein. Diabetic exchanges: 1-1/2 starch, 1 fruit.
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