We’re expanding operations and welcoming brighter days.
There are few better ways to start a blustery winter day than with a hearty, warm stack of pancakes.
Pancakes might sound like a special treat for diabetics or those looking to watch their weight. Traditionally made with white flour and topped with a heaping tablespoon of butter and sugary syrup, this sweet breakfast option can be less than wholesome. However, there are some easy adjustments you can make to boost the nutritional value of pancakes, so even diabetic seniors can enjoy them.
Adding blueberries already ups the vitamin and mineral factor, but in this recipe for Blueberry Banana Pancakes, adapted from TasteofHome.com, you'll also use whole wheat flour, low-fat milk and bananas to boost fiber, lower fat and add delicious flavor.
Blueberry Banana Pancakes
1 cup whole wheat flour
1/2 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg, lightly beaten
1 1/4 cups fat-free milk
3 medium ripe bananas, mashed
1 teaspoon vanilla extract
1 1/2 cups fresh or frozen blueberries
Heat a large griddle or frying pan with medium heat and coat with cooking spray.
In a large bowl, combine the dry ingredients, and in a separate bowl whisk together the wet ingredients. Combine the two mixtures, stirring the batter just until it is moistened, and then add the blueberries. If they are frozen, do not thaw them, and if you prefer, you can sprinkle the berries on top of the cakes once they are already on the griddle.
Pour 1/4 cup batter onto the hot griddle or pan for each pancake, flipping when bubbles form on top. Cook the other side until it is golden brown.
Top with a small serving of maple syrup. Diabetics might prefer using sugar-free syrup or simply topping this breakfast with fresh blueberries and slices of banana.