In honor of Mardi Gras and National Pancake Month, I’m in the mood to indulge in a sweet plate of pancakes. But with off-the-charts sugar and carbohydrate levels, they’re such a guilty pleasure! A stack of four Banana Nut Pancakes at IHOP has 957 calories, 31 grams of fat and 155 grams of carbs! But you can give them a healthy makeover. Reduce fat by swapping in skim milk, increase fiber with whole grains and embrace the vitamin, mineral and protein benefits of eggs. So I’m going to try this recipe for Whole Grain Banana Pancakes With Blackberry Syrup from Weight Watchers.
For the syrup mix 2 cups blackberries (unsweetened frozen or fresh) with two tbsp powdered sugar in a sauce pan. Bring to a simmer and cook about 10 minutes or until it thickens.
While it cooks, use a fork to combine 1 cup boxed pancake mix, 1/4 cup toasted wheat germ, 1/4 cup flax seeds in a large bowl. Then whisk together 1 cup skim milk, 3 egg whites, 1 tsp vanilla extract, 1 tbsp walnut oil (small lumps are okay). Slice 2 bananas.
For each pancake, pour 1/4 cup batter onto a preheated griddle, cooking until you see bubbles around the edges. Sprinkle on banana slices before flipping. Cook until golden. Top each pancake with about 3 tbsp of syrup.
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For the syrup mix 2 cups blackberries (unsweetened frozen or fresh) with two tbsp powdered sugar in a sauce pan. Bring to a simmer and cook about 10 minutes or until it thickens.
While it cooks, use a fork to combine 1 cup boxed pancake mix, 1/4 cup toasted wheat germ, 1/4 cup flax seeds in a large bowl. Then whisk together 1 cup skim milk, 3 egg whites, 1 tsp vanilla extract, 1 tbsp walnut oil (small lumps are okay). Slice 2 bananas.
For each pancake, pour 1/4 cup batter onto a preheated griddle, cooking until you see bubbles around the edges. Sprinkle on banana slices before flipping. Cook until golden. Top each pancake with about 3 tbsp of syrup.
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