Tuesday, February 2, 2010

Blueberry Banana Pancakes

 Makes fifteen 4-inch pancakes, 4 to 5 servings

1 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
2 large eggs, beaten
1 ½ cups 1% lowfat milk
1 ripe banana, mashed (about ½ cup)
2 tablespoons pure maple syrup
4 teaspoons canola oil
1 cup frozen or fresh blueberries


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, banana, and maple syrup in a medium bowl until blended.
Pour the liquid ingredients over the dry ingredients and stir until just moistened.
Meanwhile, heat 1 teaspoon of the oil in a large nonstick skillet or griddle over medium-high heat. Use a 1/4-cup measuring cup to pour the batter onto the hot skillet or griddle, forming 4-inch cakes. Using a spoon (so your fingers don’t turn blue), arrange the blueberries evenly on each pancake. 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 oil, batter, and blueberries.

Nutrition Information per Serving: 380 calories, 9g fat (2g saturated), 460mg sodium, 61g carbohydrate, 4g fiber, 14g protein

Blueberry Banana Pancakes

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