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Buckwheat Pancakes with Berries and Granola
Recipes
Buckwheat Pancakes with Berries and Granola
4 servings
25 minutes total

Ingredients

  • 1 ½ cups buckwheat (or whole wheat) pancake mix
  • 1 cup milk
  • 1 egg (or ¼ 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
  • ½ cup maple syrup (or honey)
  • ½ cup granola with chocolate pieces

Steps

    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 ¼–⅓ cup batter per pancake leaving 1 inch between each. Cook pancakes 1– 1 ½ 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.

Amount per ¼ recipe serving: Calories 640, Total Fat 22g, Sat Fat 8g, Trans Fat 0g, Chol 75mg, Sodium 520mg, Total Carb 101g, Fiber 4g, Sugars 44g, Protein 15g, Calc 20%, Iron 15%