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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 pancakes 71g Recipe makes 10 pancakes) The following items or measurements are not included below: 1 tablespoon Splenda sugar substitute |
||
| Calories 98 | ||
| Calories from Fat 27 | (28%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.1g | 4% | |
| Saturated Fat 0.5g | 2% | |
| Monounsaturated Fat 0.8g | ||
| Polyunsaturated Fat 1.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 241mg | 10% | |
| Potassium 137mg | 3% | |
| Total Carbohydrate 14.9g | 4% | |
| Dietary Fiber 1.5g | 5% | |
| Sugars 2.6g | ||
| Protein 3.4g | 6% | |
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Blueberry Banana Pancakes
By: cookiedog
Aug 6, 2008
A great way to start your day with a little sunshine. This is a breakfast the whole family will enjoy.
10 pancakes
Ingredients
- 1 cup skim milk (or use the milk that you usually use)
- 1 tablespoon vinegar or lemon juice
- 1/2 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1 tablespoon Splenda sugar substitute (or equivalent to 1 tablespoon sugar)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 2 egg whites
- 2 tablespoons oil
- 1 banana, mashed
- 3/4 cup blueberries (fresh or frozen)
Directions
1
Pour vinegar or lemon juice into milk and let sit for 5 minutes.2
Meanwhile, mix the dry ingredients together in a bowl: whole wheat flour, all purpose flour, Splenda, baking powder, baking soda, salt, and nutmeg.3
Stir the milk/ vinegar mixture, then mix in the egg whites, oil and banana.4
Pour the liquid mixture into the dry mixture and stir until just blended. It is important to not overmix at this point. If the batter seems too thick, add more milk to thin it a bit.5
Heat a griddle or frying pan to medium heat. Grease the griddle or pan with a little butter or cooking oil and add 1/4 cup batter to pan. Place several blueberries on the pancake. Cook on medium-low to medium until golden to medium brown, the edges appear dry, and bubbles begin to appear on the surface. Flip and cook until the second side is golden brown (the second side will cook much faster).6
You can keep the pancakes warm by placing them on a heat-proof plate and keeping them in the oven at 175F until all the pancakes are completed. Serve these with butter, sliced banana, and syrup if desired.
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- Course > Breakfast > Pancakes & Waffles
- Preparation > Time to Make > < 60 mins
Featured Reviews for This Recipe
From: ~Jen~
On Sep 3, 2008
Just couldn't wait to try the Silver Medal winning recipe of the Ready Set Cook Contest - and agree - these are great! The mixing of the lemon juice and milk to create a faux buttermilk was smart, and I loved the subtle nutmeg flavor. Instead of using the oil, I used two very ripe bananas. It worked! Healthier, moist and a strong banana flavor! I used a food processor to mix everything together and did use sugar instead of Splenda.
From: Maito
On Sep 1, 2008
Great pancakes! Surprisingly light for being half whole wheat and having mashed banana in them. The nutmeg gives them a slightly different flavor. I found 3/4 cup of blueberries to be plenty, and I usually load my pancakes with them! We tried these with both syrup and topped with banana slices, but they kind of overwhelm the delicate flavor. We liked them plain for that reason. They were also good with a tad of lemon curd too. Feeds 2-3 people, depending on how big of an eater you are.
From: Sue L
On Aug 24, 2008
Absolutely delicious! I used Hood low calorie milk instead of skim, and 1 egg instead of 2 egg whites. I topped with additional berries and banana, and drizzled with sugar free maple syrup. I found the recipe to be perfect for 3 servings. This was a real treat! Thanks and good luck! ~Sue
From: Deb's Recipes
On Aug 24, 2008
Excellent pancakes! Delicious, easy to make, and very much enjoyed by my family just as promised! I really like the simplicity of this recipe. It is truly a keeper and my favorite recipe of those I tested for RSC#12. Thanks and good luck in the contest!
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