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Banana Blueberry Pancakes



1 cup whole wheat flour
1/2 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg, lightly beaten
1-1/4 cups fat-free milk
3 medium ripe bananas, mashed
1 teaspoon vanilla extract
1-1/2 cups fresh or frozen blueberries
Maple syrup, optional


In a large bowl, combine the flours, sugar, baking powder and salt. Combine the egg, milk, bananas and vanilla; stir into dry ingredients just until moistened.

Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; sprinkle with blueberries. Turn when bubbles form on top; cook until second side is golden brown. Serve with syrup if desired.

Yield: 14 pancakes.


Note: If using frozen blueberries, do not thaw.


Nutritional Facts
2 pancakes (calculated without syrup) equals 195 calories, 2 g fat (trace saturated fat), 31 mg cholesterol, 317 mg sodium, 41 g carbohydrate, 4 g fiber, 6 g protein.
Diabetic Exchanges: 1-1/2 starch, 1 fruit.