3/4 cup all-purpose flour
3/4 cup whole wheat flour
3 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups low-fat buttermilk (I used regular milk)
1 tablespoon vegetable oil
1 large egg
1 large egg white
1 cup frozen blueberries
1 medium overripe banana, mashed
Lightly spoon flours into dry measuring cups; level with
a knife. Combine flours, sugar, baking powder, baking soda, and salt in
a large bowl, stirring with a whisk. Combine buttermilk, oil, egg, and
egg white, stirring with a whisk; add to flour mixture, stirring just
until moist. Add frozen blueberries and mashed banana.
Heat a nonstick griddle or
nonstick skillet coated with cooking spray over medium heat. Spoon about
1/4 cup batter per pancake onto griddle. Turn pancakes over when tops
are covered with bubbles and edges look cooked. Serve with syrup and
butter. Makes 12 pancakes, serves 4.
I add the banana for sweetness and to keep the pancakes moist. They are moist and sweet enough that you don't need syrup. Without butted or syrup, 1 serving has 318 calories. They are SO filling. I especially love these, because they freeze really well. I make a double batch and then freeze them all in a big bag with parchment paper between them so they come apart easily. I also have a rubbermaid tub thing where I mix the dry ingredients ahead of time and then use 1 3/4 cup mix plus the wet ingredients. If you decide to make them without the fruit, they are 272 calories.