Ingredients
Vegetable-oil
cooking spray
3/4
cup whole-wheat pancake mix
1
egg (For 33 mg less cholesterol, 0.5 g less saturated fat and 65 mg more omega-3 fatty acids, look for omega-3 specialty eggs such as Eggland\'s Best.)
1
cup frozen blueberries or frozen strawberries, thawed (optional)
4
slices reduced-fat (30 or 40 percent) center-cut bacon
Vegetable-oil
cooking spray
4
egg whites (or 1/2 cup egg substitute)
2
whole eggs (For cholesterol and saturated fat savings, use Eggland\'s Best.)
1/4
tsp onion powder (optional)
Directions
2.
Coat a nonstick skillet with cooking spray and heat over low to medium. Whisk together pancake mix, milk, and egg. Pour 4 medium-sized pancakes (about 1/4 cup batter each) onto the hot skillet. Cook about 3 minutes; flip and cook about 3 minutes more. Transfer to serving plate and keep warm until eggs are cooked. Serve with syrup (and berries, if desired).
4.
Prepare according to package directions; drain on 2 paper towels. Transfer to serving plate after 5 minutes; keep warm.
6.
Coat a nonstick skillet with cooking spray and heat over low to medium. Thoroughly whisk together all ingredients. Pour into skillet and stir occasionally to scramble. Transfer to serving plate with pancakes and bacon and serve immediately.
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