- Sift flours, baking powder, sugar, cinnamon and salt in large bowl. Add milk, oil and egg, and mix until moistened.
- Heat griddle or skillet over medium heat; spray with cooking spray. Spoon 1/4 cup pancake mixture onto skillet. Add sliced bananas and blueberries, and cook 2-3 minutes, or until pancakes begin to bubble. Flip and cook 1-2 minutes, or until done.
- Top with pecans and drizzle with caramel dip.
Nutrition information for this meal: Calories 304; Fat 4.66g; Protein 8.29g; Carbohydrates 59g; Fiber 3.76g; Cholesterol 48mg; Sodium 361mg; Calcium 177mg; Iron 1.91mg