Blueberry Banana Pancakes
Makes fifteen 4-inch pancakes, 4 to 5 servings
Ingredients
- 1 ½ cups all-purpose flour
- 1/3 cup wheat germ
- 1/3 cup quick-cooking oats
- 1 tablespoon baking powder
- ½ teaspoon ground cinnamon
- 1/8 teaspoon salt
- 2 large eggs, beaten
- 1 ½ cups 1% lowfat milk
- 1 ripe banana, mashed (about ½ cup)
- 2 tablespoons pure maple syrup
- 4 teaspoons canola oil
- 1 cup frozen or fresh blueberries
Directions
- Whisk together the flour, wheat germ, oats, baking powder, cinnamon, and salt in a large bowl until well combined. Set aside.
- Whisk together the eggs, milk, banana, and maple syrup in a medium bowl until blended.
- Pour the liquid ingredients over the dry ingredients and stir until just moistened.
- Meanwhile, heat 1 teaspoon of the oil in a large nonstick skillet or griddle over medium-high heat. Use a 1/4-cup measuring cup to pour the batter onto the hot skillet or griddle, forming 4-inch cakes. Using a spoon (so your fingers don’t turn blue), arrange the blueberries evenly on each pancake. Adjust the heat if the skillet gets too hot.
- Cook until bubbles begin to appear on the surface of the pancakes and the bottoms turn golden brown, 2 to 3 minutes. Flip and cook until golden brown, an additional 2 to 3 minutes. Repeat with the remaining oil, batter, and blueberries.