1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 tablespoon granulated sugar
1-1/2 teaspoon baking powder
1 egg
1 cup low-fat milk
1 tablespoon vegetable oil
1 banana, diced
1 teaspoon butter or soft margarine
In food processor or blender, combine flours, sugar and baking powder. Add egg, milk and oil; process until mixed. Stir in bananas.
Heat nonstick skillet over medium heat until hot; add butter or margarine to lightly grease.
Pour in batter, 1/4 cup for each pancake; and cook for about 1 minute or until bubbles start to form on surface and bottom is golden. Flip and cook just until bottom is browned.
Makes eight 5-inch pancakes.
NOTE:
Top with low-fat yogurt mixed with brown sugar, fresh fruit or maple syrup.
Calories…..121….Fat…..4 g…..Carbs…..19 g….Sodium…..78 mg……Fiber…..0.7 g.