Banana Blueberry Pancakes

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Ingredients

• 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
• Maple syrup optional

Directions

In a large bowl, combine the flours, sugar, baking powder and salt. Combine the egg, milk, bananas and vanilla; stir into dry ingredients just until moistened.

Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; sprinkle with blueberries. Turn when bubbles form on top; cook until second side is golden brown. Serve with syrup if desired. Yield: 14 pancakes. Editor's Note: If using frozen blueberries, do not thaw.

Nutrition Facts: 2 pancakes (calculated without syrup) equals 195 calories, 2 g fat (trace saturated fat), 31 mg cholesterol, 317 mg sodium, 41 g carbohydrate, 4 g fiber, 6 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fruit.