Banana-Flax Pancakes with Blueberry Sauce

Recipe

Breakfast
Banana-Flax Pancakes with Blueberry Sauce

Primary Media

Stack of blueberry-flax pancakes topped with blueberry sauce on a blue plate

User Rating

4.2 out of 5 stars
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5 ratings

Recipe Data

6
Servings

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    Servings and Ingredients

    Ingredients
    Serves 6
    QuantityIngredientAdd
    1Hy-Vee large egg, beaten
    1 tbsp.Hy-Vee canola oil
    1 tbsp.Hy-Vee honey
    ¾ c.Hy-Vee skim milk
    1ripe banana, mashed
    1 c.Hy-Vee complete pancake and waffle mix
    ¼ c.finely ground Hy-Vee walnuts
    ¼ c.ground flax seed
    Pinch Hy-Vee salt
    1 c.fresh or frozen blueberries
    1 tbsp.Hy-Vee sugar

    Directions

    1. In small bowl, mix together egg, oil, honey, milk and banana. Set aside.
    2. In large bowl, combine pancake mix, ground walnuts, ground flax seed and salt. Add egg mixture to dry ingredients and stir together.
    3. Spoon batter onto hot skillet. Cook until bubbles start to appear on surface and flip. Cook until light, golden brown.
    4. In nonstick saucepan, combine blueberries and sugar. Cook until blueberries are warm and softened. Spoon warm blueberries on top of each pancake and serve.

    Nutrition facts

    Servings

    220 Calories per serving

    Amounts Per Serving

    • Total Fat: 9g
    • Cholesterol: 40mg
    • Sodium: 290mg
    • Total Carbohydrates: 32g
    • Protein: 6g

    Daily Values

    0%
    Vitamin A 2%
    0%
    Vitamin C 6%
    0%
    Iron 8%
    0%
    Calcium 10%

    Recipe Source:

    Try-Foods International, Hy-Vee HealthMarket, May 2010.