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 250 ºF 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
Nutrition info
Calories 225.2
Fat 4.3 g
Saturated Fat 0.6 g
Carbohydrate 37.8 g
Fiber 6.5 g
Sugars 5.9 g
Protein 11.3
7 Smartpoints