Whole-grain banana pancakes with blackberry syrup
8
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Give your favourite pancake mix a health boost like we did here.
Ingredients
Unsweetened frozen blackberries
2 cup(s), or fresh blackberries
Powdered sugar (confectioner's)
2 tbsp(s)
Complete dry pancake mix
1 cup(s)
Flaxseeds
¼ cup(s)
Wheat germ
¼ cup(s), toasted-variety
Fat-free skim milk
1 cup(s)
Egg whites
3 serving(s), large
Walnut oil
1 tbsp(s), roasted-variety
Vanilla extract
1 tsp(s)
Banana
2 medium, thinly sliced
Instructions
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.
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