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hwpancak.jpg (27782 bytes)Honey-Wheat Pancakes

   

1-1/2 cups reduced-fat buttermilk baking mix
1/2 cup whole wheat flour
1/4 cup wheat germ
1 teaspoon baking powder
2 eggs
1-1/4 Tablespoons honey
1 teaspoon cinnamon
1 banana, mashed
1/4 cup walnut pieces
Banana slices and raspberries for garnish, optional

  • In a Tupperware« Mix-N-Stor Plus Pitcher or BatterBowl, stir together baking mix, flour, wheat germ and baking powder. Whisk in eggs, buttermilk, honey, cinnamon, smashed banana and walnut pieces until well blended.
  • Spray a nonstick skillet with nonstick cooking spray; heat over medium heat.   Reduce heat to medium low.  Pour about 1/4 cup batter into center of skillet or griddle.  Cook until top is bubbling, about 1 minute, then turn over and cook 20 seconds to 1 minute until cooked through.  Remove from pan to warm plate.
  • Repeat with the remaining batter.
  • Garnish with banana slices and raspberries, if desired.

Makes 12 pancakes


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