Fab-five banana pancake minis pg.10

Ingredients:

• 1/4 cup whole-wheat flour
• 1/4 cup mashed ripe banana (about half a banana)
• 3 tablespoons fat-free liquid egg substitute
• 1 tablespoon light vanilla soy milk 
• 1/4 teaspoon baking powder
• 1/8 teaspoon vanilla extract
• 1 no-calorie sweetener packet (splenda)
• Dash of salt
• Dash of cinnamon

Directions:

In a small bowl, combine all dry ingredients (flour, baking powder, sweetener, salt and cinnamon) until mixed well.

In a separate bowl, combine mashed banana with all wet ingredients (egg substitute, soy milk, and vanilla extract) until mixed throughly.

 Combine dry and wet ingredients, and stir thoroughly. Bring a large pan sprayed with nonstick spray to medium heat.  Pour batter in the pan to form five mini pancakes.  Once pancakes begin to look solid, after about 1 minute, gently flip.

Cook for an additional minute, or until both sides are lightly browned and insides are cooked through. Then plate' em up and enjoy!

Nutrition Facts:

Recipe makes one serving which is 5 mini pancakes

• 185 calories
• 1g fat
• 343 mg sodium
• 37 g carbs
• 5 g fiber
• 7.5 g sugars
• 9.5 g protein 

RATING: ***

NOTES:  I doubled the recipe, just make sure that when doing so the serving size remains the same in order to keep the calories the same.  Now that you have these low calorie pancakes , make sure that you don't over indulge with the typical toppings, (butter and syrup). Opt for a buttery  spray, a light syrup, or even berries.  The pancakes were very heavy, so if you want, add a little more liquid to make them smoother, they were Delish. I also Added one more splash of soy milk to make it batter a little thinner.

Found this flour in the organic section of stop and shop, tastes great.