Blueberry, Banana, Flax Pancakes!

by Bethany Vessey, Registered Dietitian on February 16, 2014

Every Sunday, in the Vessey home, we have a family tradition of having pancakes. I always play around with the recipe, such as, these “Gluten-free” ones I made some time ago. Well today I decided to mix them up a bit again. This recipe was so easy, super yummy, and a great healthy meal option. I had mine with 1 tbsp of pure maple syrup, which is from our very own’s Eriel Whitelaw’s families maple syrup farm in NS, Sugar Moon Farm, and a 1/2 cup vanilla greek yogurt! The stats on my meal was, 450 calories, 5g of fat, 22g of protein, 6.5g of fiber.

I hope your family will enjoy this recipe as much as mine did!

Happy Sunday!

Banana, Blueberry, Flax Pancakes

4 Servings
Ingredients

3/4 cup white flour
3/4 cup wheat flour, whole-grain
1 tbsp baking powder
1 tbsp sugar
1 whole egg
1/2 medium banana, mashed
1 cup milk no fat (0% mf)
1/2 tsp salt
3 tbsp ground flaxseed
1 /2 cup frozen fruit, blueberries

Directions

In a med bowl mix together dry ingredients. In another small bowl mix together wet ingredients. Then add the wet ingredients to the dry and mix well. Then add blueberries.

Makes 8 pancakes. (use 1/3 spoon)

NUTRITION FACTS – PER 1 SERVING
CALORIES (kCal) 286
FAT (g) 4.53
SATURATED FAT (g) 0.884
TRANS FAT (g) 0.002
CHOLESTEROL (mg) 55
SODIUM (mg) 346
CARBOHYDRATE (g) 52.05
FIBRE (g) 6.2
SUGARS (g) 10.41
PROTEIN (g) 11.54
VITAMIN A (µg) 60
VITAMIN C (mg) 2
CALCIUM (mg) 284
IRON (mg) 2.92

 

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