If you're planning to make these on a busy school day, I have two speedy tips for you: (1) Measure out the dry ingredients the night before to streamline assembly time in the morning, or (2) Make half a batch.
Ingredients
1½ cups all-purpose flour
⅓ cup wheat germ
⅓ cup quick-cooking oats
1 tablespoon baking powder
½ teaspoon ground cinnamon
⅛ teaspoon salt
2 large eggs, beaten
1½ cups 1% low-fat milk
1 ripe banana, mashed (about ½ cup)
2 tablespoons pure maple syrup (plus more for topping)
1 cup frozen or fresh blueberries (I used frozen wild blueberries)
Instructions
Whisk together the flour, wheat germ, oats, baking powder, cinnamon, and salt in a large bowl.
In a separate bowl, whisk the eggs, milk, banana, and maple syrup until blended. Pour the liquid ingredients over the dry ingredients and stir until just moistened. Stir in the blueberries.
Lightly oil or coat a large nonstick skillet or griddle with nonstick cooking spray and heat over medium-high heat. Pour the batter onto the skillet using a ⅛-cup measuring cup (equal to 2 tablespoons), forming 2-inch pancakes. Adjust the heat if the skillet gets too hot.
Cook until bubbles begin to appear on the surface of the pancakes and the bottoms turn golden brown, 2 to 3 minutes. Flip and cook until the other side is golden, an additional 2 to 3 minutes. Repeat with the remaining cooking spray and batter. Top with additional maple syrup as desired.