1 and 1/3 c Easy Pancake Mix or store-bought, trans-fat free pancake mix
1/4 tsp ground cinnamon
1 c low-fat buttermilk
1/4 c water
1 Tbsp canola oil
1 tsp vanilla extract
1 large banana, halved lengthwise and cut thin slices
1/2 c fresh raspberries
1/2 c walnuts, chopped (MUFA)
1/3 c honey
1 Tbsp water
1. To prepare the pancakes: Combine the pancake mix and cinnamon in a large bowl. Combine the buttermilk, water, egg, oil, and vanilla extract in a separate bowl. Whisk into the pancake mix and stir until smooth. Fold in the banana. Set aside.
2. To prepare the walnut honey: Combine the walnuts, honey, and water in a small bowl.
3. Coat a large nonstick skillet with cooking spray and set over medium heat. Add the pancake batter in scant 1/4 cupfuls and cook, in batches, for about 2 minutes or until the pancakes have puffed and the undersides are lightly browned. Turn the pancakes and cook for about 2 minutes longer or until lightly browned. Serve with the walnut honey and raspberries.
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