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Picture of Whole-Grain Banana Pancakes with Blackberry Syrup
american breakfast

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1426 kcal 71 %
  • Fat 39 g 60 %
  • Saturated 4 g 21 %
  • Carbs 224 g 75 %
  • Fiber 37 g 147 %
  • Protein 58 g 116 %
  • Cholesterol 5 mg 2 %
  • Sodium 2303 mg 96 %
  • Calcium 1354 mg 135 %
  • Magnesium 539 mg 128 %
  • Potassium 3110 mg 66 %
  • Iron 18 mg 99 %
  • Zinc 11 mg 100 %
  • Phosphorus 1986 mg 284 %
  • Vitamin A 380 µg 42 %
  • Vitamin C 84 mg 93 %
  • Thiamin (B1) 2 mg 188 %
  • Riboflavin (B2) 3 mg 212 %
  • Niacin (B3) 16 mg 103 %
  • Vitamin B6 2 mg 150 %
  • Folate equivalent (total) 396 µg 99 %
  • Vitamin B12 1 µg 43 %
  • Vitamin D 3 µg 20 %
  • Vitamin E 4 mg 25 %
  • Vitamin K 62 µg 52 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Whole-Grain Banana Pancakes with Blackberry Syrup

Ingredients

  • * 1 cup Aunt Jemima Whole Wheat Pancake Mix
  • * 1/4 cup flax seed(s)
  • * 1/4 cup wheat germ, toasted-variety
  • * 1 cup fat-free skim milk
  • * 3 large egg white(s)
  • * 1 Tbsp walnut oil, roasted-variety
  • * 1 tsp vanilla extract
  • * 1 sprays cooking spray
  • * 2 medium banana(s), thinly sliced
  • * 2 cup unsweetened frozen blackberries
  • * 2 Tbsp Splenda

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