I love to be pampered. Admittedly, I spend a lot of time cooking meals for my family, so the thought of breakfast in bed on Mother's Day is pretty appealing. Heck, having someone make me breakfast at the kitchen table would be a bonus. I'll definitely be dropping a few hints to my hubby and kiddos this week. And if I have my way, I'll ask them to cook up a stack of these flavorful, nutritious, and easy-to-make silver dollar pancakes.
As a dietitian, the addition of wheat germ, oats, and two fruits --- bananas and blueberries --- makes me happy.
Mom's Silver Dollar Banana Blueberry Pancakes
Makes thirty 2-inch pancakes, 4 to 5 servings
1½ cups all-purpose flour
1/3 cup wheat germ
1/3 cup quick-cooking oats
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
2 large eggs, beaten
1½ cups 1% low-fat milk
1 ripe banana, mashed (about 1/2 cup)
2 tablespoons pure maple syrup (plus more for topping)
1 cup frozen or fresh blueberries (I used frozen wild blueberries)
1. Whisk together the flour, wheat germ, oats, baking powder, cinnamon, and salt in a large bowl.
2. In a separate bowl, whisk the eggs, milk, banana, and maple syrup until blended. Pour the liquid ingredients over the dry ingredients and stir until just moistened. Stir in the blueberries.
3. Lightly oil or coat a large nonstick skillet or griddle with nonstick cooking spray and heat over medium-high heat. Pour the batter onto the skillet using a 1/8-cup measuring cup (equal to 2 tablespoons), forming 2-inch pancakes. Adjust the heat if the skillet gets too hot.
4. Cook until bubbles begin to appear on the surface of the pancakes and the bottoms turn golden brown, 2 to 3 minutes. Flip and cook until the other side is golden, an additional 2 to 3 minutes. Repeat with the remaining cooking spray and batter. Top with additional maple syrup as desired.
Nutrition Information per Serving:
380 calories, 9g fat (2.0g saturated), 460mg sodium, 61g carbohydrate, 4g fiber, 14g protein