Easy Wheat Pancake Mix

Pancake Mix
*Note: I like to make this mix in bulk, and store in an airtight container so I can quickly mix up pancakes on school mornings. It's a much healthier alternative to store-bought pancake mix. Its ingredients will keep your blood sugar levels stable, resulting in a faster metabolism = better ability to burn fat.

Easy Pancake Mix

TIME: 5 minutes

1 and 1/2 c all-purpose flour
1 and 1/2 c whole wheat pastry flour
6 Tbsp yellow cornmeal
6 Tbsp sugar
1 Tbsp baking powder
1 tsp baking soda
1/2 tsp salt

1. Combine the all-purpose flour, pastry flour, cornmeal, sugar, baking powder, baking soda, and salt in a bowl and mix well.
2. Store in a cool, dry place

Banana Pancakes with Walnut Honey
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 egg
1 Tbsp canola oil
1 tsp vanilla extract
1 large banana, halved lengthwise and cut thin slices
1/2 c fresh raspberries

Walnut Honey
1/2 c walnuts, chopped (MUFA)
1/3 c honey
1 Tbsp water

Directions for Banana Pancakes with Walnut Honey
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