Banana Blueberry Pancakes

SERVINGS: 7

METHOD: Other stovetop
TIME: Prep: 15 min. Cook: 5 min./batch
Ingredients:
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 cups fat-free milk
3 medium ripe bananas, mashed
1 teaspoon vanilla extract
1-1/2 cups fresh or frozen blueberries
Maple syrup, optional
Directions:
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. Yield: 14 pancakes. Editor's Note: If using frozen blueberries, do not thaw.



Nutrition Facts
One serving:
2 pancakes (calculated without syrup)
Calories:
195
Fat:
2 g
Saturated Fat:
0 g
Cholesterol:
31 mg
Sodium:
317 mg
Carbohydrate:
41 g
Fiber:
4 g
Protein:
6 g
Diabetic Exchange:
1-1/2 starch, 1 fruit.