Banana Pancakes
1 cup flour (may be all or part whole wheat)
1/2 cup soy flour
2 tsp baking powder
1-1/2 cups soy milk
2 bananas (1 of them thinly sliced)
1 Tbs soy oil
Sift together the flour, soy flour and baking powder.
Put the soy milk, the unsliced banana and soy oil into a blender container and whirl until smooth.
Mix the wet ingredients into the dry ingredients, stirring just to blend. Stir in the sliced banana.
Using 1/4 cup batter per pancake, cook on a nonstick or lightly oiled griddle until bubbles form on the top, about 2 minutes. Turn and cook until the underside is golden, about 2 minutes more.
Yield: 16 pancakes (4 servings) Serving size: 4 pancakes
Per serving: 293 calories, 6 g total fat (0.9 g sat fat), 9 g pro, 52 g carb, 2.2 g fiber, 173 mg sodium, 0 mg cholesterol
Exchanges: 2-1/2 starch, 1 fruit, 1 fat
Fruit Pancakes Substitute 3/4 cup berries or other chopped fresh fruit for the sliced banana.