Golden Banana Pancakes with Fresh Raspberries

By pattie_d

Ingredients

• 1 cup whole wheat pancake mix, such as Aunt Jemima brand
• One -third cup mashed ripe banana
• Three -quarter cup reduced-fat soy milk
• 2 egg whites, beaten
• 1 tablespoon cooking oil spray
• Two -third cup pure maple syrup
• 1 and one-third cups fresh raspberries or blackberries or a combination
• 1 tablespoon thinly sliced mint leaves (optional)
• I

Details

Servings 4
Adapted from chefmd.com

Preparation

Step 1

n a large bowl, combine pancake mix, banana, soy milk, egg whites, and oil; mix just until large lumps disappear. Do not over mix or pancakes will be tough. Heat a large nonstick griddle or two nonstick skillets over medium heat until hot. Coat with cooking oil spray. Drop pancake batter by scant one-quarter cupfuls onto hot griddle. Turn when pancakes begin to bubble and bottoms are golden brown. Turn and continue to cook until the other side is golden brown, 30 seconds to 1 minute. Combine syrup and berries. Transfer pancakes to serving plates; top with berry mixture and garnish with mint, if desired.

Substitutions
Fat-free or 1% low-fat milk may replace soy milk, and blueberries may replace raspberries or blackberries. The dish will not be quite as pretty, but a sprinkle of fresh ground nutmeg or cinnamon can substitute for the mint; both are wonderful with banana and berries.