Whole-Grain Banana Pancakes with Blackberry Syrup
(from WeightWatchers.com)

POINTS« value | 8
Servings | 4
Preparation Time | 15 min
Cooking Time | 15 min
Level of Difficulty | Moderate

Give your favorite pancake mix a health boost. Roasted nut oils deliver unsaturated fats, while flax seeds and wheat germ up the fiber, vitamin E, folic acid and Omega-3 fatty acid contents. The result is ultra-tasty and ultra-filling.

1 sprays cooking spray
2 cup unsweetened frozen blackberries, or fresh blackberries
2 Tbsp powdered sugar
1 cup Aunt Jemima Original Pancake Mix, or other brand
1/4 cup flax seed(s)
1/4 cup wheat germ, toasted-variety
1 cup fat-free skim milk
3 large egg white(s)
1 Tbsp walnut oil, roasted-variety
1 tsp vanilla extract
2 medium banana(s), thinly sliced


Coat a griddle or large nonstick skillet with cooking spray and preheat over medium heat.

In a small saucepan, combine blackberries and powdered sugar; set pan over medium heat and bring to a simmer. Cook until sauce thickens and reduces, about 10 minutes.

Meanwhile, in a large bowl, combine pancake mix, flax seeds and wheat germ; mix with a fork to combine. Add milk, egg whites, oil and vanilla extract; whisk until large lumps disappear (ignore any small lumps).

For each pancake, pour a scant 1/4-cup of batter onto hot griddle or skillet. Cook until bubbles appear around edges and then top each pancake with banana slices; flip pancake. Cook until golden on both sides, about 1 minute more.

Remove cooked pancakes to a serving plate and cover with foil to keep warm (or keep warm in a 250║F oven). Repeat with remaining batter to make 12 pancakes. Serve pancakes with blackberry syrup spooned over top. Yields 3 pancakes and about 3 tablespoons of syrup per serving. (Cheree: Maybe cut down the points by eating only 1 or 2 of the pancakes instead of 3.)