Nothing is more comforting than pancakes for breakfast or brunch! Add naturally sweet nuggets of dried cranberries to a great whole-wheat mix, and you have the goodness of homemade with almost no work. With just a bit of heat, the sugar in bananas caramelizes and turns into sugar you can see.
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Serving Size: about 3 pancakes
1 cup whole wheat pancake mix, such as Aunt Jemima brand
1 cup nonfat vanilla soymilk
½ cup dried cranberries or dried blueberries
2 egg whites, beaten
1 tablespoon canola oil
¼ cup chopped pecans, toasted
2 ripe but firm bananas, sliced
¼ cup pure maple syrup
In a large bowl, combine pancake mix, milk, cranberries, egg whites and oil, mixing until large lumps disappear. (Do not over mix or pancakes will be tough.) Fold in pecans. Heat a large nonstick griddle over medium heat until hot. Coat with cooking spray. Drop batter by scant ¼ cupfuls onto hot griddle. Turn when pancakes bubble and bottoms are golden brown; continue to cook until golden brown, about 30 seconds. Meanwhile, heat a large nonstick skillet over medium heat until very hot. Add banana; cook until slices are browned, turning once, about 30 seconds per side. Reduce heat to low; add syrup and heat through. Arrange pancakes on four serving plates; top with banana mixture.
As they are cooked, the pancakes may be transferred to serving plates and kept warm in a 200ºF. oven. An electric skillet set at 375ºF. may be used in place of the griddle. Any extra pancakes may be cooled and placed in plastic freezer bags and frozen for up to 6 weeks. Reheat in microwave oven until warm. For a special look, slice bananas on the bias.
Nonfat buttermilk plus ¼ teaspoon vanilla may be substituted for the vanilla soymilk and toasted walnuts may replace the pecans.