Banana Berry Pancakes

Ingredients
1 ¼ - 1 ½ cup all-purpose flour
1 Tablespoon ground flax
1/3 cup wheat germ
1/3 cup quick-cooking oats
1 Tablespoon baking powder
½ teaspoon ground cinnamon
1/8 teaspoon salt
2 large eggs, beaten
1 ½ cup 1% low fat milk
1 ripe banana
2 Tablespoons pure maple syrup
4 teaspoons canola oil
¾ cup frozen berries

Directions
1. Whisk together the dry ingredients in a large bowl. Set aside to be used later.
2. Whisk the eggs, milk, banana, and maple syrup in a medium bowl until blended.
3. Pour the liquid ingredients over the dry ingredients and stir.
4. Heat 1 tablespoon of canola oil in a large non-stick skillet over medium high heat.
5. Pour the batter onto the hot skillet or griddle, using a ¼ cup measuring cup that will form a 4 inch pancake. Arrange your choice of berries evenly on each pancake.
6. Cook until the pancake bubbles and the bottoms turn golden brown (2 to 3 minutes). Turn the pancake over and continue cooking until golden brown.
7. Repeat steps with the remaining pancake batter.
Makes 15 pancakes.

Nutrition Facts per pancake: 112 calories, 2.7 grams total fat, 0.5 grams saturated fat, 136 mg sodium, 18 grams carbohydrate, 1 gram fiber, 4 grams protein.

Source: recipe by Julie Pryer RD/LD