Whole Grain Pancakes with Blueberry Syrup
1 cup maple syrup
2 cups blueberries, divided
2 egg whites
2 cups whole grain pancake or baking mix
2 cups low fat buttermilk
3 tablespoons wheat germ
1/4 cup quinoa flakes
2 tablespoons agave nectar
2 teaspoons vanilla
2 teaspoons cinnamon
Bring to a boil the maple syrup and one cup of blueberries. Let boil for about a minute and remove from heat to cool. In a small bowl whisk egg white until they reach a frothy consistency. In a large bowl combine the pancake mix and all remaining ingredients. Whisk to blend. Spray a griddle or large nonstick skillet. Drop a 1/3 cup of batter onto surface and let cook for about a minute. The pancakes are ready to turn when they are firm on the bottom and bubbles begin to rise to the top. Flip and cook on the other side for a minute longer. Transfer to plates. Repeat with remaining batter. Serve with syrup. Makes 10 to 12 pancakes.
Note: If you can't find whole-grain baking mix, substitute 2 cups whole wheat flour, 1 teaspoon baking soda, 1/2 teaspoon salt. Without the syrup each pancakes contains 127 calories, 1 gram fat, 24 grams carbohydrate and 5 grams protein.
Recipe by Christine Gardner
Can't find what you're looking for?