Serves: 5
Total Calories: 188
Yield: 25 Three Inch Pancakes

1 ripe banana
1 cup rice milk
1 cup apple juice
2 1/3 cups whole wheat pastry flour
5 teaspoons baking powder
1/2 teaspoon sea salt
1 cup blueberries

1. Place the banana, rice milk, and apple juice in a blender, and purée until smooth.

2. Combine the flour, baking powder, and salt in a large mixing bowl. Add the banana mixture and blueberries, and stir until well combined.

3. Heat a griddle, cast iron skillet, or large frying pan over medium heat. If it does not have a nonstick surface, brush it with oil.

4. Drop heaping tablespoons of batter onto the hot griddle and cook 1 1/2 minutes, or until the tops are bubbly and the edges are dry. Using a spatula, turn the pancakes over and cook another minute, or until the bottoms are brown.

5. Serve immediately with your favorite topping.

For a Change . . .
• Instead of whole wheat pastry flour, use 13/4 cups spelt flour, which will give the pancakes a nutty taste.

Nutritional Facts:

Serves: 5
Total Calories: 188
Calories from Fat: 7

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