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
- ¼ cup Old-fashioned rolled oats
- ½ cup All-purpose flour
- 3 Tbsp Wheat bran
- 2 Tbsp Chopped raw almonds
- 1½ tsp Baking soda
- ½ tsp Sea salt
- 4 tsp Maple syrup
- 1 Nonstick Cooking spray
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.