Breakfast is the most important meal of the day. I’ve said it once and I’ll say it again and again and again. You know you’ve always loved pancakes ever since you were a kid. Well you can eat them today AND you can stay on your diet.
The Recipe
2 c. Bisquick Heart Smart baking mix
2 bananas, mashed
1/4 c. Eggbeaters
1 1/3 c. skim milk
2 Tbsp. granular Splenda (optional)
1 tsp. vanilla extract
1 tsp. banana extract
1 tsp. almond extract
water
Mix together all ingredients in a large mixing bowl, either with a spoon or with a whisk. Batter will be thick, so add water until the batter is to the consistency that you like. Thicker batter makes smaller thicker pancakes, while thinner batter cooks quicker and spreads out to make thin pancakes. Be sure to grease the pan with either fat free Pam Spray or with a Healthy Balance type of margarine spread. Pour batter by 1/4-cupfuls onto a hot griddle or frying pan.
Makes approximately 18 pancakes. 67 calories each.
Optional Upgrades
Protein Pancakes: Add a scoop of either banana or vanilla flavored protein powder. You’ll just have to add extra water to thin it out more.
Banana Jelly Cakes: Spread a thin layer of no sugar added jelly, I prefer strawberry, on the top of the pancake. Replaces high-sugar maple syrup as well as that grotesque low-calorie syrup that you find in the diet aisle.
Add Calcium: Just have a nice glass of skim or 1% milk with your pancakes.
This low fat recipe sounds wonderful. I have never heard of banana pancakes but they sound delicious. I’m going to make me some