Whole Wheat Blueberry Pancakes

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.