Recipe
Author
Hy-Vee Test Kitchen
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Description
Flax is an excellent source of fiber and an easy addition to banana pancakes with blueberry sauce.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 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 |
Things To Grab
Directions
- 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.
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.