Whole Grain Banana Pancakes with Blackberry Syrup

Give your favourite pancake mix a health boost like we did here. 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.

Ingredients

1 sprays cooking spray
2 cup unsweetened frozen blackberries, or fresh blackberries
2 Tbsp powdered sugar
1 cup Aunt Jemima Original Pancake Mix, or other brand
1/4 cup flax seed
1/4 cup wheat germ, toasted-variety
1 cup 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

Directions

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 250F 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.

POINTS Value: 8
Servings: 4

Preparation Time: 15 min
Cooking Time: 15 min