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Buckwheat Pancakes with Berries and Granola

Buckwheat Pancakes with Berries and Granola
Total Time:
25 minutes


1 1/2 cups buckwheat (or whole wheat) pancake mix
1 cup milk
1 egg (or 1/4 cup egg substitute)
2 tablespoons canola oil
3 tablespoons unsalted butter
1 small berry smoothie blend (raspberries, blackberries, blueberries and strawberries)
2 medium bananas, sliced
1/2 cup maple syrup (or honey)
1/2 cup granola with chocolate pieces


  1. Place in mixing bowl: pancake mix, milk, egg, and oil; mix until blended. Let stand 5 minutes.
  2. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Melt 1 tablespoon butter in pan. Pour pancake batter into pan, using 1/4–1/3 cup batter per pancake leaving 1 inch between each. Cook pancakes 1– 1 1/2 minutes, without flipping, until bubbles form on edges. Flip pancakes and cook 1 more minute until golden-brown.
  3. Remove pancakes and cover to keep warm; repeat with remaining butter and batter.
  4. Slice bananas. Top pancakes evenly with berries, bananas, maple syrup, and granola. Serve.

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Nutritional Information

CALORIES (per 1/4 recipe) 640kcal; FAT 22.00g; SAT FAT 8.00g; TRANS FAT 0.00g; CHOL 75mg; SODIUM 520mg; CARB 101g; FIBER 4.00g; SUGARS 44g; PROTEIN 15g; CALC 20%; IRON 15%

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