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.
Ingredients
- ¾ cup whole wheat flour
- ¼ cup almond meal
- ¼ cup old-fashioned oats
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 egg, beaten
- 1 cup milk
- 1 ripe banana, mashed
- 1 tablespoon canola oil
Directions
Step 1
Preheat griddle to 375 degrees F (190 degrees C).
Step 2
Mix whole wheat flour, almond meal, oats, baking powder, and salt in a bowl.
Step 3
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.
Step 4
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.
Cook’s Note:
If omitting banana or syrup, add 1 to3 teaspoons of sugar to dry ingredients, to taste.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 3 | |
Calories 305 | |
% Daily Value * | |
Total Fat11g | 14% |
Saturated Fat2g | 11% |
Cholesterol61mg | 20% |
Sodium576mg | 25% |
Total Carbohydrate43g | 16% |
Dietary Fiber5g | 19% |
Total Sugars9g | |
Protein14g | |
Vitamin C4mg | 18% |
Calcium339mg | 26% |
Iron3mg | 17% |
Potassium561mg | 12% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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