Best Whole Grain Banana Pancakes Recipes
WHOLE GRAIN BANANA PANCAKES
Steps:
- Whisk together first 5 ingredients. In another bowl, whisk together eggs, milk, mashed banana, oil, 1 tablespoon syrup and vanilla. Add to flour mixture; stir just until moistened., Preheat a griddle coated with cooking spray over medium heat. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. If desired, serve with sliced bananas and additional syrup.Freeze option: Freeze cooled pancakes between layers of waxed paper in a freezer containerresealable plastic freezer bag. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven until heated through, 10-15 minutes. Or, place a stack of 2pancakes on a microwave-safe plate and microwave on high until heated through, 45-60 seconds.
Nutrition Facts : Calories 186 calories, Fat 4g fat (1g saturated fat), Cholesterol 48mg cholesterol, Sodium 392mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges
WHOLE GRAIN BANANA PANCAKES
After trying and tweaking several different pancake recipes, I'm very happy with this one. The oats add texture, the bananas make them sweet, and the almond meal adds protein and a delicate crispiness. My kids love these pancakes on a Saturday morning, and I always make sure I save some for myself! Serve warm with maple syrup.
Provided by Elizabeth B.
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 20m
Yield 3
Number Of Ingredients 9
Steps:
- Preheat griddle to 375 degrees F (190 degrees C).
- Mix whole wheat flour, almond meal, oats, baking powder, and salt in a bowl.
- Beat an egg in a separate bowl. Beat milk, banana, and canola oil into the beaten egg; pour into flour mixture and stir until just combined into a lumpy batter.
- Pour batter 1/2-cupful at a time onto the hot griddle; cook until edges become crisp and bubbles have formed on the top, 3 to 5 minutes. Flip the pancakes and continue cooking until the bottom of the pancakes are browned, 3 to 5 minutes more.
Nutrition Facts : Calories 305.2 calories, Carbohydrate 42.8 g, Cholesterol 61.1 mg, Fat 10.6 g, Fiber 5.4 g, Protein 13.7 g, SaturatedFat 2.2 g, Sodium 575.7 mg, Sugar 8.9 g
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