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

Whole-grain banana pancakes with blackberry syrup

5
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
6
Difficulty
Moderate
Breakfast is served! Wake up to irresistible pancakes, thanks to this delicious whole-grain banana option. You'll get a serious health boost by adding flax seeds and wheat germ, which are both great sources of healthy fats and fiber, to the batter. Plus, bananas are always a welcome boost of potassium. Top it all off with homemade blackberry syrup that you'll definitely want to use again and again. Just bring blackberries (hello, Vitamin C!) and powdered sugar to a simmer in a small saucepan over medium heat—the sauce will thicken and reduce. The full meal will serve six and be ready to dive into in 30 minutes!

Ingredients

Cooking spray

1 spray(s)

Unsweetened frozen blackberries

2 cup(s), or fresh blackberries

Powdered sugar (confectioner's)

2 Tbsp

Incomplete 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 large

Walnut oil

1 Tbsp, roasted-variety

Vanilla extract

1 tsp

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 2 pancakes and about 2 tablespoons of syrup per serving.

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