Whole-wheat Banana Pancakes

15 min

4 servings

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.