Golden Banana Pancakes with Fresh Raspberries

• 1 cup(s) whole wheat pancake mix, such as Aunt Jemima brand
• 0.333 cup(s) mashed ripe banana
• .75 cup(s) reduced-fat soy millk
• 2  egg whites, beaten
• 1 tablespoon(s) canola oil
• Butter-flavored cooking spray
• .667 cup(s) pure maple syrup
• 1.333 cup(s) fresh raspberries or blackberries or a combination
• 1 tablespoon(s) thinly sliced mint leaves (optional)

---

Directions

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

From The RealAge Diet ©2004, Michael Roizen, M.D., and John La Puma, M.D.

Write your own review

---

Here are some alternate versions of this recipe created by our wonderful community of chefs!