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Blueberry Banana MultiGrain Pancakes


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Sounds awfully good! I'd probably use 1% milk instead of the soy milk with maybe a 1/2 tsp. vanilla. Since I keep oat bran in my cupboard, I'd use it where oat flour is called for.  

From Miavita (and Yahoo Health)
1/3  cup  whole wheat pastry flour 
1/3  cup  oat flour 
1/3  cup  unbleached flour 
2  teaspoons  baking powder 
1/4  teaspoon  sea salt 
1  cup  1% vanilla soy milk 
1/4  cup  egg whites (2 or 3 large whites) or 1/4 cup fat-free egg product 
1  teaspoon  vanilla extract 
1  teaspoon  grated orange zest 
1  teaspoon  unsweetened applesauce 
2  -  bananas 
1  cup  fresh or frozen blueberries 

Nutritional Analysis 
Number of Servings: 4 servings (12 pancakes)
Per Serving
Calories 209  Carbohydrate 43 g 
Fat 1.8 g  Fiber 4.4 g 
Protein 6.5 g  Saturated fat 0.3 g 
Sodium 557 mg

 Preparation - Estimated cooking time: Under 30 minutes -   
1. In a mixing bowl, combine flours, baking powder and salt.
2. In another bowl, mix together soy milk, egg whites, vanilla, orange zest and applesauce.
3. Combine wet ingredients with dry ingredients and mix well.
4. Slice bananas and wash blueberries, if fresh.
5. Set a nonstick griddle or a sauté pan over medium-low heat. Allow to warm for 2 minutes. When it is heated, spray once with cooking spray. Use a spoon or small ladle to drop onto griddle mounds of batter that spread into circles about 3" across.
6. When small bubbles appear on the surface of the pancakes, add 3 slices of banana and 5 or 6 blueberries to each pancake. Allow to settle for about 30 seconds, then flip pancake.
7. Cook for about 2 minutes and serve with warm maple or fruit syr

November 5, 2002