Banana-Flax Pancakes with Blueberry Sauce
Servings and Ingredients
|1||Hy-Vee large egg, beaten|
|1 tbsp.||Hy-Vee canola oil|
|1 tbsp.||Hy-Vee honey|
|¾ c.||Hy-Vee skim milk|
|1||ripe 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|
- In small bowl, mix together egg, oil, honey, milk and banana. Set aside.
- In large bowl, combine pancake mix, ground walnuts, ground flax seed and salt. Add egg mixture to dry ingredients and stir together.
- Spoon batter onto hot skillet. Cook until bubbles start to appear on surface and flip. Cook until light, golden brown.
- In nonstick saucepan, combine blueberries and sugar. Cook until blueberries are warm and softened. Spoon warm blueberries on top of each pancake and serve.
220 Calories per serving
Amounts Per Serving
- Total Fat: 9g
- Cholesterol: 40mg
- Sodium: 290mg
- Total Carbohydrates: 32g
- Protein: 6g
Vitamin A 2%
Vitamin C 6%
Try-Foods International, Hy-Vee HealthMarket, May 2010.