Blueberry Banana Pancakes

• 1 overripe banana mashed
• 1 egg
• 1/2 cup (4oz) chocolate almond
• 3/4 cup (90g) whole wheat flour
• 1/2 tsp cinnamon
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• About 1/2 cup frozen wild blueberries

Mash the banana in a medium bowl. Add the egg and milk. Whisk until frothy.

In a smaller bowl, add the flour, baking soda, baking powder and nutmeg. Sift into the banana mixture. Mix until just blended.

Using a soup spoon pour the batter by the spoonful in a non-stick skillet or griddle over medium heat sprayed with non-stick cooking spray. The batter is thick so just spread with the spoon. If you like a thinner batter add a splash more milk.

Sprinkle the desired amount of blueberries on top pressing in a bit with the spoon.

Cook about 1-2 minutes a side, small bubbles will form but not as many as traditional pancakes. Just peaked underneath for a light brown color, then flip.

You can get 8-10 depending on how big you make them. The nutritional info for the original recipe based on 9. The info below is for 8 and give you the per cake estimated figures. The original is about 60 calories a cake. (1 WWP)

Approx Nutritional Information per serving - 8 servings (1 cake per serving)

Calories 120
Fat 4g
Fiber 2g

WW pts - 2

source: greenlitebites.com/blueberry-banana-pancakes