Banana Pancakes

1/2 cup whole wheat flour

1/2 cup all-purpose flour

2 tablespoons granulated sugar

2 teaspoons baking powder

1 ripe medium banana, peeled

1/4 cup fat-free (skim) milk

1 egg white

1/2 teaspoon vanilla

In a large bowl, combine flours, sugar and baking powder.  In a blender, process three-fourths of the banana with milk, egg white and vanilla until smooth.  Pour banana mixture over dry ingredients.  Cut remaining on-fourth banana into small pieces;add to bowl and stir just until dry ingredients are moistened.  Do not over mix.  Lightly grease griddle or large skillet and heat until hot.  For each pancake, spoon 2 tablespoons batter onto hot griddle.   Cook until bubbles appear onto hot griddle.  Cook until bubbles appear on tops of pancakes, then turn over and continue cooking until golden.  Makes 6 servings.  112 calories per 2 pancakes.

Blueberry Oatmeal Pancakes

1/4 cup whole wheat flour

1/2 cup rolled oats

1 1/2 teaspoons baking powder

1/2 cup buttermilk

2 egg whites

1 tablespoon honey

2 teaspoons lemon juice

2 teaspoons canola oil

1 teaspoon vanilla

1 1/2 cups blueberries

In a small bowl, combine flour, oats and baking powder.  In a large bowl, combine 1/4 cup water, buttermilk, egg whites, honey, lemon juice, oil and vanilla.   Pour dry ingredients and blueberries over buttermilk mixture; stir just until dry ingredients are moistened, being careful not to crush blueberries.  Do not over mix.  Cover pancake batter; refrigerate 30 minutes to thicken slightly.  Lightly grease griddle or large skillet and heat until hot.  For each pancake, spoon 2 tablespoons batter onto hot griddle.  Cook until bubbles appear on tops of pancakes, then turn them over and continue cooking until golden.  Makes 10 servings.  82 calories per 2 pancakes.

Strawberry Pancakes

1/2 cup + 2 tablespoons all-purpose flour

2 tablespoons sugar

1 tablespoon baking powder

1 cup fat-free (skim) milk

2 tablespoons egg substitute

1 tablespoon canola oil

1 1/2 cups fresh strawberries, sliced

In a small bowl, combine flours, sugar and baking powder.  In a large bowl, combine milk, egg substitute, oil and vanilla.  Pour dry ingredients over milk mixture; stir just until dry ingredients are moistened.  Do not over mix.  Cover pancake batter; refrigerate  30 minutes to thicken slightly.  Lightly grease griddle or large skillet and heat until hot.  For each pancake, spoon 2 tablespoons batter onto hot griddle; top each with several strawberry slices.  Cook until bubbles appear on tops of pancakes, then turn them over and continue cooking until golden.  Makes 6 servings.  140 calories per 2 pancakes.

Photo Credit:  http://www.delightrecipes.com