Multi-Grain Banana Pancakes
Make your weekend breakfast something special! These hearty pancakes are made with wholesome ingredients and are naturally sweetened with bananas and a touch of honey. They’re a good source of dietary fiber and have 10 grams of protein per serving. And, they freeze well. Layer leftover pancakes with wax paper and freeze. Reheat in a toaster or oven.
- 1 large egg, lightly beaten
- 1 Tbsp. coconut oil, melted
- 1 cup low-fat milk
- ¼ cup nonfat plain yogurt
- 1 very ripe medium banana, mashed
- 1 Tbsp. raw honey
- ½ cup whole wheat flour
- ½ cup all-purpose flour
- ¼ cup old-fashioned rolled oats
- 3 Tbsp. wheat bran
- 2 Tbsp. chopped raw almonds
- 1½ tsp. baking soda
- ½ tsp. sea salt
- Nonstick cooking spray
- 4 tsp. pure maple syrup
Here are your instructions:
Combine egg, oil, milk, yogurt, banana, and honey in a medium bowl; whisk to blend. Set aside.
Combine flours, oats, bran, almonds, baking soda, and salt in a medium bowl; mix well.
Add flour mixture to egg mixture; mix until just blended.
Heat large nonstick skillet, lightly coated with spray, on medium-high heat.
Spoon about ¼ cup batter into skillet for each pancake; cook for 1 to 2 minutes or until bubbles form on top.
Flip with spatula and cook for 30 seconds.
Repeat with remaining batter.
Serve pancakes topped evenly with maple syrup.
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