Photo of Whole-grain banana pancakes with blackberry syrup by WW

Whole-grain banana pancakes with blackberry syrup

Total Time
30 min
15 min
15 min
Give your favourite pancake mix a health boost like we did here.


Unsweetened frozen blackberries

2 cup(s), or fresh blackberries

Powdered sugar (confectioner's)

2 tbsp(s)

Complete dry pancake mix

1 cup(s)


¼ cup(s)

Wheat germ

¼ cup(s), toasted-variety

Fat-free skim milk

1 cup(s)

Egg white(s)

3 egg white(s), large

Walnut oil

1 tbsp(s), roasted-variety

Vanilla extract

1 tsp(s)


2 medium, thinly sliced


  1. Coat a griddle or large nonstick skillet with cooking spray and preheat over medium heat.
  2. 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.
  3. 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).
  4. 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.
  5. Remove cooked pancakes to a serving plate and cover with foil to keep warm (or keep warm in a 250ºF oven). Repeat with remaining batter to make 12 pancakes. Serve pancakes with blackberry syrup spooned over top. Yields 3 pancakes and about 3 tablespoons of syrup per serving.


Roasted nut oils deliver unsaturated fats, while flax seeds and wheat germ up the fibre, vitamin E, folic acid and Omega-3 fatty acid contents. The result is ultra-tasty and ultra-filling.