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.
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.