Whole-wheat Banana Pancakes
The perfect weekend pancake: moist, fluffy, flavourful. Whole-wheat never tasted so good.
Ingredients
- 1⁄3 cup old-fashioned or quick oats
- 1 cup water
- 4 tsp brown sugar
- 4 tsp vegetable oil
- 1⁄3 cup whole-wheat flour
- 1⁄3 cup all-purpose flour
- 1 tsp baking powder
- 1 pinch baking soda
- 1 pinch salt
- 1 pinch Cinnamon
- 1⁄3 cup low-fat milk
- 3 tbsp low-fat plain yogurt
- 1 banana
- 1 egg
Preparation
- Combine oats and water in a large, microwave safe bowl. Microwave on high for approximately 3 minutes, or until oats are creamy and tender. Stir in sugar and oil. Set aside to cool.
- In another large mixing bowl, whisk together flours, baking powder, baking soda, salt and cinnamon. Set aside.
- Add milk, yogurt, banana and egg to the cooled oat mixture and stir until blended.
- Add dry ingredients to wet ingredients. Mix with swift strokes using a wooden spoon until just combined. Batter will be slightly lumpy.
- Heat a frying pan over medium heat.
- When hot, pour 1⁄4 cup pancake batter (per pancake) into pan. Cook until pancakes are covered with bubbles and edges are slightly browned.
- Flip and cook other side until underside is golden brown. Repeat with remaining batter.
- Serve immediately, drizzled with maple syrup, if desired.
Nutritional Information
Per serving: Calories 220, Fat 7 g (Saturated 1 g, 0 0 g), Cholesterol 65 mg, Sodium 220 mg, Carbohydrate 34 g (Fiber 3 g, Sugars 8 g), Protein 7 g.