Whole-Grain Banana Pancakes with Blackberry Syrup

By ldelmas

6PointsPlus Value

Ingredients

• 1 spray(s) cooking spray
• 2 cup(s) unsweetened frozen blackberries, or fresh blackberries
• 2 Tbsp powdered sugar
• 1 cup(s) incomplete dry pancake mix
• 1/4 cup(s) flax seed(s)
• 1/4 cup(s) wheat germ, toasted-variety
• 1 cup(s) fat-free skim milk
• 3 large egg white(s)
• 1 Tbsp walnut oil, roasted-variety
• 1 tsp vanilla extract
• 2 medium banana(s), thinly sliced

Preparation

Step 1

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 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.