Golden Banana Pancakes with Fresh Raspberries

Topics: Recipes

banana pancake with raspberryPreparation Time:  5 minutes
Cooking Time:  10 minutes
Servings  4
Serving Size:  12 4 inch pancakes


1 cup whole wheat pancake mix, such as Aunt Jemima brand
1/3 cup mashed ripe banana
3/4 cup reduced fat soymilk
2 egg whites, beaten
1 tablespoon canola oil
Butter flavored cooking spray
2/3 cup pure maple syrup
11/3 cups fresh raspberries or blackberries or a combination
1 tablespoon thinly sliced mint leaves (optional)


In a large bowl, combine pancake mix, banana, milk, egg whites and oil; mix just until large lumps disappear. (Do not over mix, or pancakes will be tough.) Heat a large nonstick griddle or two nonstick skillets over medium heat until hot. Coat with cooking spray. Drop pancake batter by scant 1/4 cupfuls onto hot griddle. Turn when pancakes begin to bubble and bottoms are golden brown. Turn and continue to cook until the other side is golden brown, 30 seconds to 1 minute. Combine syrup and berries. Transfer pancakes to serving plates; top with berry mixture and garnish with mint, if desired.


Drop a berry or two on the uncooked side of each pancake as they cook—the heat will gently cook the berries, and the pan will bubble and smear them after you flip each. When the warm berries are flooded with syrup, covered with more berries, and sprinkled with mint, you may want to make another batch. Give in and go for it.


Fat free or 1% low fat milk may replace the soymilk and blueberries may replace the raspberries or blackberries. It will not be quite as pretty, but a sprinkle of fresh ground nutmeg or cinnamon can substitute for the mint—both are wonderful with banana and berries.

Nutrition Facts:

Fat Calories: 62.00 g
Total Fat:  6.90 g
Sat. Fat:  1.50 g
Cholesterol:  22.50 mg
Total Carbohydrate:  57.00 g
Fiber:  3.40 g
Sugars:  36.00 g
Protein:  5.90 g