1 cup whole wheat flour
1/2 cup all purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg, lightly beaten
1-1/4 cup fat free milk
3 medium ripe mashed bananas
1 teaspoon vanilla extract
1-1/2 cup fresh or frozen blueberries
Maple syrup, optional
In a large bowl, combine the flours, sugar, baking powder and salt. Combine the egg, milk, bananas and vanilla; stir into dry ingredients just until moistened.
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. Serve with syrup if desired.
Note: If using frozen blueberries, do not thaw.
Recipe makes 14 pancakes.
Serving size: 2 pancakes (without syrup)
Calories: 195; Total Fat: 2g; Saturated Fat: trace; Cholesterol: 31mg; Sodium: 317mg Carbohydrates: 41g; Fiber: 4g; Protein: 6g
Diabetic Exchanges: 1-1/2 starch, 1 fruit
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